NZ Woman's Weekly

Lemon & herb chicken meatballs

  • Meal Type

  • Servings

  • Courses

    Quick lunch

These meatballs have a delicious, light summery taste, ideal for a quick mid-week meal.

Serve with shaved parmesan and a green salad or blanched beans. You could make these with pork mince as well.

Serves 4

  • 1 onion, finely diced
  • 500g chicken mince
  • 2 tbsp chopped herbs, such as thyme, parsley and rosemary
  • 1 tsp lemon zest
  • ½ tsp celery salt
  • ¼ cup panko crumbs
  • ¼ cup olive oil, plus
  • 2 tbsp for saute
  • 1 garlic clove, crushed
  • ½ red and ½ yellow pepper, finely diced
  • ¼ cup white wine
  • ½ cup water
  • 400g can peeled, chopped tomatoes
  • 2 tbsp tomato paste
  • Salt and pepper, to season
  • 4 portions spaghetti
  • Shaved parmesan and fresh thyme, to serve

1 Combine half the onion with the chicken mince, herbs, lemon, salt and breadcrumbs and mix well. Roll into walnut- sized balls and chill until ready to cook.

2 Heat 2 tablespoons of oil in a medium saucepan and saute remaining onion, garlic and diced peppers. Saute for 4-5 minutes until softened but not coloured. Add the wine, water, tomatoes, paste and season well, then simmer for 5 minutes.

3 Heat remaining oil in a large frying pan and cook meatballs over a medium-low heat until lightly golden brown on all sides. Drain off any excess oil and add the tomato sauce to the meatballs. Nestle them into a single layer and cook gently for 8-10 minutes until they are cooked through.

4 Serve meatballs over hot pasta with shaved parmesan and cracked pepper. Garnish with fresh thyme.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

more of this author
Issue 1541

Subscribe to the magazine

Simon Barnett’s 7 magic rules

In this week's issue of New Zealand Woman's Weekly magazine: Simon Barnett reveals his seven magic rules for raising girls.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.