Gourmet Spiced Chicken Meatballs
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
2-4
ingredients
- 1⁄3 cup olive oil (I use spray oil instead)
- 1 small onion, finely diced
- 2 garlic cloves, crushed
- 1 teaspoon ground coriander
- 1 teaspoon fennel seed
- 1 red chili pepper, seeds removed, finely chopped
- 500 g ground chicken
- 1⁄2 cup fresh breadcrumb
- 1 slice bacon, all visibile fat removed, finely chopped
- 1⁄3 cup flat leaf parsley, finely chopped
- 1 teaspoon salt (optional)
- 300 g cherry tomatoes, cut in halves
- 2 tablespoons plain flour, to dust
- 1 cup chicken stock
- 1 cup passata (optional) or 1 cup red pasta sauce (optional)
- 500 g fusilli or 500 g other 'short' pasta
- 1 tablespoon grated parmesan cheese, to serve (or to taste)
directions
- 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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RECIPE SUBMITTED BY
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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.