Serves 6
Preparation: 10 min
Cooking: 15 min
500 g chicken mince
60 ml (¼ c) breadcrumbs
60 ml (¼ c) raisins
2 garlic cloves, crushed
zest of 1 lemon
2 ml (½ t) chilli flakes
handful of fresh parsley, chopped
salt and pepper
15 ml (1 T) oil
250 ml (1 c) chicken stock
350 g spaghetti
- Combine the chicken mince with the breadcrumbs, raisins, garlic, lemon zest, chilli flakes, parsley, salt and pepper. Shape into 20 meatballs.
- Heat the oil in a frying pan and cook the meatballs for 4 minutes, turning and until golden on all sides. Add the stock and simmer for 5 minutes. Set aside.
- Cook the pasta according to the packet instruction. Drain, add to the pan, stir and serve.
