Recipe by amanda l b
This is seriously good comfort food and a fantastic alternative to the perennial favourite 'spag bol'. I copied it out of an Australian Womens Weekly recipe book years ago . Although the original suggested wholemeal spaghetti, any spaghetti, fettuccine, penne, fussili etc can be used. The recipe also says bottled pasta sauce, but I make my own by cooking onions and garlic in oil for 5 minutes, adding 1 can of chopped tomatoes and 1 cup of chicken stock. Simmer for about 10 mins and then puree - add more stock and tomotoes as needed. Note that you'll need to have 1 cup cooked rice for the recipe.
Top Review by katie83
What a nice change from plain old meatballs!! Thanks for posting, the chicken mince seems to stay together much nicer than regular beef mince. I think next time I may add a dash or to of worstishire sauce, just for a little kick- purely personal preference. These were lovely and the kids gobbled them up!! It made heaps. Very impressed. a definate keeper.
- 1⁄3 cup rice
- 1 kg chicken breast fillet, skin removed and minced
- 1 medium onion, finely chopped
- 1⁄4 cup grated parmesan cheese
- 1⁄2 cup stale breadcrumbs
- 1 tablespoon fresh basil, chopped
- 20 ml olive cooking spray
- 2 medium onions, chopped extra
- 500 g spaghetti
- 1 1⁄2 cups chicken stock
- 2 (500 ml) bottles pasta sauce
- 1 tablespoon chopped parsley
Directions See How It's Made
- Add rice to a saucepan of boiling water and cook for 15-20 minutes, or as per rice packet instructions. Drain and rinse with cold running water.
- In a bowl, combine the minced chicken, 1 chopped onion, parmesan, breadcrumbs, cooked rice and basil. Roll rounded tablespoons of the mixture into balls and place on a tray. Cover and refrigerate for 1 hour.
- Coat a large frypan with the oil spray, add the extra 2 chopped onions and 1/4 cup of the chicken stock, stirring until the onions are soft.
- Add the chicken balls to the pan, and cook - covered - for 10 minutes.
- While the chicken balls are cooking, add the pasta to a large pot of boiling water and boil uncovered until 'al dente' (just tender) - or as per the pasta packet instructions. Drain and set aside.
- Add the remaining stock and pasta sauce to the cooking chicken balls and simmer - covered - for a further 5 minutes.
- Add the chopped parsley to the pan and simmer - uncovered - for another 10 minutes.
- Serve the chicken balls and sauce over the pasta, and sprinkle with extra parmesan and parsley, if desired.