IN THE POT | CHICKEN MEATBALLS

I’ve always wanted to make meatballs but I’ve always had it in my mind that they’re really hard to make and I wouldn’t be able to do it.  Turns out I was sort of right, but mostly wrong.

I found this recipe for chicken meatballs on the Coles Feed Your Family application and decided I’d give it a crack.

I really enjoyed making the meatballs – there was just something so satisfying about mushing all of the ingredients together with my bare hands. (Although here’s a tip for the uninitiated; make sure the mince isn’t close to frozen! You’ll freeze your fingers off!)

I made the meatballs and put them in the pan to brown them up and this is where it all went sideways. The meatballs just fell apart and it became more like chicken mince sauce then balls.

So disappointing…

I think I had too much liquid in the mix from using water to stop the chicken sticking to my hands. Who knows…

I served them up anyways.  I actually found them to be a little bland… I’m not sure I’d make them again, but I will totally be trying to nail meatballs.

Chicken Meatballs with Fettuccine

Meatballs:

500 g Chicken Mince

1/4 cup Breadcrumbs

1 tbsp Fresh Continental Parsley, chopped

1 tsp Dijon Mustard

1 small Egg

1/4 cup Olive Oil

350 g Fettuccine

1/4 cup Parmesan Cheese, finely grated to serve

Napoli Sauce:

1 tbsp Olive Oil

1/2 Brown Onion, finely diced

2 cloves Garlic, minced

2 large sprigs Fresh Thyme

800 g Tinned Tomatoes

1. To make the Napoli sauce: Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add the onion and garlic and sauté for 2 minutes, then add the thyme and tomatoes and bring to the simmer.

2. Simmer very gently uncovered over medium-low heat stirring occasionally for 30 minutes or until the tomatoes have broken down and the sauce has thickened. Add a little water during the cooking process if the sauce thickens too much.

3. Remove and discard the thyme stems and season to taste with salt and pepper.

4. While the sauce is simmering, bring a large pot of salted water to the boil. Now it’s time to make the meatballs. Combine the chicken, breadcrumbs, parsley, Dijon mustard and egg in a large mixing bowl and season with salt and pepper.

5. Using your hands, gently mix until just blended. Be careful not to over mix the meat as it will toughen it up.

6. Form the mixture into 8-12 meatballs, dipping your hands in a bowl of cold water to stop the chicken from sticking.

7. Heat the oil in a large heavy-bottomed frying pan over medium heat.

8. Cook the meatballs until golden brown all over, about 6-8 minutes.

9. Using a slotted spoon, transfer the meatballs to the tomato sauce and simmer gently until the meatballs are cooked through, about 10 minutes.

10. Meanwhile, add the fettuccine to the boiling water and cook according to the packet directions until al denté, stirring occasionally to prevent sticking.

11. Drain the fettuccine and toss the pasta with some of the Napoli sauce, season to taste with salt and pepper, and divide the pasta between four serving bowls. Divide the meatballs and remaining tomato sauce evenly between the four bowls of pasta.

Serving suggestion: Sprinkle the grated parmesan cheese on top and serve.

Source: Coles Feed Your Family