Get the kids involved in making this family-friendly chicken meatball pasta recipe – it’s a tasty mid-week meal. We suggest making a double batch and freezing it for another meal.
SERVES 4
PREP + COOK TIME 50 MINUTES
You will need:
2/3 cup frozen peas
1 teaspoon finely-grated lemon rind
1/4 cup chopped fresh mint leaves
350g chicken mince
2 cloves garlic, crushed
1/2 cup dried breadcrumbs
1 egg, beaten lightly
1/3 cup ricotta
2 tablespoons olive oil
2 x 400g cans diced tomatoes
3 teaspoons balsamic vinegar
250g spaghetti
2 tablespoons fresh mint leaves, extra
1/3 cup flaked or grated parmesan
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How to make the chicken meatballs
1 Preheat the oven to 240°C. Grease and line a small, shallow roasting pan with baking paper.
2 Place peas in a medium heatproof bowl. Cover with boiling water and stand for 1 minute; drain, reserving 2 tablespoons of the water. Blend or process peas, reserved water, lemon rind and chopped mint until just combined.
3 Combine chicken, garlic, breadcrumbs and egg in a medium bowl; mix well. Stir in pea mixture and ricotta.
4 Roll level tablespoons of mixture into balls using wet hands. Place in a prepared pan and drizzle with oil. Roast meatballs for 15 minutes, turning once. Add tomatoes and vinegar; roast for a further 5 minutes or until the meatballs are cooked through and sauce is hot. Season sauce to taste.
5 Meanwhile, cook pasta in a large saucepan of boiling water until just tender. Drain.
6 Serve pasta with meatballs and sauce. Top with extra mint and parmesan.
You can freeze the meatballs raw or cooked for up to 3 months; thaw in the fridge overnight before cooking or reheating.
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