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.
- 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 www.jowilcox.co.nzmore of this author