Italian chicken meatballs with spaghetti
The recipe for the best Italian chicken meatballs is from my friend, Bruna. They are deliciously seasoned and served with a very simple by dazzlingly vibrant and flavorful marinara sauce.
The key ingredients to this recipe is: fresh herbs, the right tomatoes and the best chicken that you can find.
white sandwich bread, crusts removed and torn into small pieces (or rolled oats as a wheat free option)
Parmesan cheese, finely grated
1 large egg
chives, finely chopped
parsley, finely chopped
freshly ground black pepper
food4four marinara sauce
Prepare all your ingredients.
Heat a large saucepan with salted water over high heat. Once boiling rapidly, add the pasta; give it a good stir and cook for 10-15 minutes or until al dente.
Combine the bread and milk in a large bowl. Let sit for 3 minutes or until the bread is saturated. Add the Parmesan, egg, chives, parsley, garlic, oregano, salt, and pepper. Whisk until well-combined.
Add the chicken and mix with wet hands until just combined. Try not to overwork the mixture as it will make your meatballs tough and dry. Form the mixture into 3cm meatballs (about 2 tablespoons each) and place on a rimmed baking sheet.
Heat the rest of the oil in a large frying pan over medium heat until hot. Add the meatballs, making sure not to crowd the pan and working in batches if needed. Cook, turning, until browned all over, 3 to 4 minutes. Transfer to a plate.
Bring the food4four marinara sauce to the boil in a saucepan over medium heat. Tip the meatballs into the sauce and gently stir to coat. Cover and simmer over medium-low heat for 15 minutes or until cooked through. Serve with pasta with a grating of parmesan.