Chicken meatballs with tomato sauce and pasta

    Chicken meatballs with tomato sauce and pasta


    79 people made this

    About this recipe: Chicken meatballs make for a tasty and healthy alternative to beef or pork. This is a recipe for a family of five, plus a little extra for leftovers.

    Serves: 8 

    • Sauce
    • 400g passata
    • 1/2 (400g) tin chopped tomatoes
    • 500g tomato puree
    • 525ml water
    • 1 tablespoon dried basil
    • salt and pepper to taste
    • Meatballs
    • 900g minced chicken
    • 110g dried breadcrumbs
    • 40g grated Parmesan cheese
    • 2 eggs, lightly beaten
    • 2 tablespoons dried Italian herbs
    • salt and pepper to taste
    • drizzle of olive oil
    • 500g whole wheat spaghetti

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Stir together the passata, chopped tomatoes, tomato puree, water and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to the boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs.
    2. Mix together the minced chicken, breadcrumbs, Parmesan cheese, eggs, Italian herbs, salt and pepper in a medium bowl. Roll into 2 to 3cm balls.
    3. Heat a large frying pan over medium heat, and lightly drizzle with just a bit of olive oil. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook for about 30 minutes.
    4. Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to the boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.


    You could also make these meatballs with turkey mince.

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    Reviews (1)


    Very good recipe. Quite quick and easy to do. - 06 May 2011

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