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.