Serves
4

Preparation

20min

Cooking

45min

Skill level

Easy
By
Average: 2.1 (382 votes)
Yum

Ingredients

  • olive oil, for cooking
  • 2 onions, diced
  • 2 thick slices pancetta, diced
  • 500 g (1 lb 2 oz) minced (ground) chicken
  • 40 g (1½ oz/½ cup) freshly grated parmesan cheese, plus extra, to serve
  • ¼ tsp freshly grated nutmeg
  • 1 egg
  • 100 g (3½ oz/1 cup) dry breadcrumbs
  • salt and freshly ground black pepper
  • 1 garlic clove, crushed
  • 250 ml (9 fl oz/1 cup) chicken stock
  • 250 ml (9 fl oz/1 cup) tomato purée
  • 400 g (14 oz) spaghetti or linguine

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat the oven to 180°C (350°F/Gas 4)

Heat a small frying pan over medium–high heat. Add a splash of oil and half of the onion and cook for 3–4 minutes. Add the pancetta and cook until fragrant, stirring often.

Tip the mixture into a bowl and add the chicken, parmesan, nutmeg, egg, breadcrumbs, salt and pepper. Mix together well, then roll into small meatballs. Pan-fry the meatballs in the same frying pan in a little oil for 5–6 minutes, turning every 2 minutes, until golden brown. Transfer to a deep baking dish.

Add the remaining diced onion, with a little oil, to the frying pan and cook until soft. Add the garlic, stock and tomato purée and bring to a simmer. Pour the tomato mixture over the meatballs, cover the baking dish with foil and cook in the oven for 30 minutes.

Bring a large saucepan of water to the boil over high heat. Add a good pinch of salt. Add the pasta and stir until the water has returned to the boil. Reduce the heat, cover and cook the pasta at a fast simmer for 8 minutes. Drain the pasta well and toss with the sauce. Serve with the freshly grated parmesan.

 

Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.