Spaghetti with chicken meatballs

By Drum Digital
30 April 2014

Garnish with parsley and basil.

Serves 6

Preparation: 15 min

Cooking: 30 min

500 g chicken mince

250 g back bacon, chopped

250 ml (1 c) grated pecorino cheese

3 garlic cloves, crushed

5 sprigs of thyme, chopped

1 egg

salt and pepper

125 ml (½ c) breadcrumbs

60 ml (¼ c) flour, for dusting

45 ml (3 T) oil

500 g spaghetti


10 ml (2 t) oil

1 onion, chopped

2 garlic cloves, chopped

3 sprigs of thyme, chopped

30 ml (2 T) red pepper pesto

1 can (400 g) chopped tomatoes

salt and pepper

fresh parsley, chopped

fresh basil, chopped

1        Combine the chicken mince, bacon, cheese, garlic, thyme and egg and season with salt and pepper. Mix in the breadcrumbs.

2        Roll the mixture into balls and dust each with flour to coat.

3        Heat the oil in a pan over medium heat and sear the meatballs until browned.

4        Cook the pasta in a pot of boiling salted water according to the packet instruction. Drain and set aside.

5        Sauce: Heat the oil in a separate pan and cook the onion and garlic for 2 minutes. Add the thyme and pesto and cook for 5 minutes. Stir in the tomatoes and season with salt and pepper. Simmer for 10 minutes or until thickened.

6        Combine the sauce and meatballs and simmer over low heat for 2 minutes.


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