Gourmet Spiced Chicken Meatballs

"I made these for the first time on the weekend and they were fabulous.The recipe is derived from 'delicious' magazine. They're actually far tastier than my orginal chicken meatballs (also on this site). I used far less oil than the recipe says - in fact I used spray oil which worked fine - so vary to your own needs. I also didn't have any fresh chilli, so threw in some dried chilli flakes - also worked fine. I had mine with just the stock, however my husband wanted a bit more 'substance' and so I stirred through some home-made napoli sauce for him."
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  • Heat oil in a saucepan over a medium heat. Add the onion and cook 5 minutes until soft, add the garlic and cook for a further minute.
  • Add the coriander, fennel seeds and chilli and cook a further minute. Remove from the heat and cool.
  • Place the chicken in a bowl with the breadcrumbs, bacon and parsley. Add the onion mixture. Season with salt.
  • Mix together until all ingredients are well combined. Roll the chicken mixture into small balls - you should have about 20 meatballs).
  • Chill the balls for at least 30 minutes.
  • Meanwhile, preheat the oven to 180 degrees Celsius. Place the tomatoes cut (flat) side down on a tray and drizzle with oil (or spray with oil). Roast them for about 5-8 minutes until skins are just starting to split.
  • Place a fry pan over a high heat and add some more oil (or spray with oil).
  • Sprinkle the flour over the meatballs and roll them through the flour until they are lightly dusted with flour all over.
  • cook the meatballs in the frypan in two batches until browned all over - taking care when turning them. Remove all meatballs from the pan.
  • Discard any oil from the pan and reduce heat to medium low.
  • Return the meatballs to the pan with the stock and tomatoes. Simmer over a low heat for 10-15 minutes. During this time - cook the pasta as per packet instructions.
  • Once cooked, the meatballs can be seasoned with salt and pepper if desired.
  • If using the passata/tomato pasta sauce, add to the pan and stir through - cook a further 2-3 minutes.
  • Spoon the meatballs over cooked pasta, and served with grated parmesan.

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<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> I love entertaining at home and having friends and family over for a meal is one of my favourite ways to catch up. I'm a working mother of one, so I'm often looking for things that taste and look fantastic - but are simple to prepare. Gone are the days when I'd spend all day assembling a meal for the night's dinner party! My husband loves to eat - and occassionally bbqs - and I'm hoping that one day the palate of my discerning 6 yr old daughter will enjoy both the outputs and endeavours of my kitchen. I'm always to looking for new ideas and inspirations. I also love to pass on my successful recipes to others. I frequently create or adapt dishes that I've seen, read or tasted someweere. I'm also conscious of my family's health, so am always keen to explore how I can reduce the fat content but keep things tasting delicious.
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