Baked Chicken Meatballs & Tomato Pasta

This chicken meatball pasta is another fantastic recipe to add to your family meal recipes. Enjoy chicken meatballs in a tomato pasta sauce or with a carb-friendly option.  It’s a delicious kid-friendly meal, and is fairly easy to make with simple ingredients and easy swaps too. Plus the leftovers store really nicely in the fridge. If that is you have any leftovers.

These chicken meatballs are incredibly juicy, tender, and just fall apart good. They’re quickly broiled in the oven and then finished off on the stovetop in tomato cream sauce with the pasta.

Level

Beginner

Category

  • Chicken and Poultry
  • Pasta

Cuisine

  • Italian

Cooking Methods

  • Baking
  • Boiling
  • Pan-Fry

Serves

4

Prep Time

30 minutes

Cooking Time

1 hour

Ingredients

For Tomato Pasta Sauce:

    15ml (1 Tbsp) B-well cooking olive oil
    1 onion, chopped finely
    3 garlic cloves, minced
    250g bacon, chopped
    30ml (2 Tbsp) tomato paste
    1l (4 cups) Italian tomato passata
    15ml (1 Tbsp) balsamic vinegar
    125ml (1/2 cup) red wine
    15ml (1 Tbsp) brown sugar
    Handful of fresh basil, shredded
    Salt and pepper, to taste

For baked chicken meatballs:

    500g Food Lover’s Market chicken mince
    1-2 garlic cloves, minced
    1cm fresh ginger, peeled and chopped finely
    15ml (1 Tbsp) smoked paprika
    Pinch of chilli powder
    Handful of fresh parsley, oreganum and basil, chopped
    Salt and black pepper, to taste

For the Lemon Oil:

    60ml B-well cooking olive oil
    Zest of 1-2 lemons

For the pasta

    1.25l (5 cups) Moccagatta tortiglioni pasta, cooked
    65g baby spinach
    60g sundried tomatoes
    60ml (1/4 cup) black pitted olives, chopped
    Parmesan, to serve
    Fresh basil, to garnish

Directions

For the Tomato Sauce

    Heat a pot over medium to high heat and add the olive oil, onion, garlic and bacon bits. Allow to brown while stirring frequently for about 5 minutes.
    Add the tomato paste and cook for another minute or two while stirring. Now add the Italian tomato passata, balsamic vinegar, red wine and brown sugar. Lower the temperature to a low heat and allow to cook for about 45 minutes. In the meanwhile, make the chicken meatballs.
    Add the shredded basil and season with salt and black pepper to taste.

Chicken Meatballs:

    Preheat the oven to 180°C. Line a baking tray with foil and set aside until needed.
    In a mixing bowl, combine the chicken mince, garlic, ginger, spices and herbs. Season to taste.
    Use your hands and really work all of the flavourings into the meat.
    Create golf ball-sized meatballs and place them in the prepared baking tray. Drizzle with a dash of olive oil.
    Bake the meatballs in the oven for about 20 minutes, or until cooked on the inside and brown on the outside.
    *if you prefer to panfry the meatballs heat a large pan over medium heat with a dash of olive oil and fry for 6-8 minutes or until golden brown and cooked.

For the Lemon Oil

    Combine all ingredients. Set aside and allow to infuse until needed. You can make this a few days in advance and store the flavoured oil in the fridge.

For the Pasta:

    Combine the warm cooked pasta sauce with the cooked pasta and stir the baby spinach through so it wilts. Top the delicious pasta with your baked chicken meatballs. Garnish with sundried tomatoes, black olives, Parmesan cheese, fresh basil and a drizzle of lemon oil.

Notes

You can make the meatballs the day before and keep in the fridge overnight.

You can double the sauce and chicken meatball recipe and freeze the leftovers for a super simple mid-week dinner.

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