NZ Woman's Weekly

Lemon & herb chicken meatballs

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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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