Chicken meatballs with tagliatelle

(37 ratings)
Chicken meatball tagliatelle
Chicken meatball tagliatelle
  • Serves: 4

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This classy alternative to the beef meatball is light and tasty and goes well with spaghetti as well as tagliatelle.


  • 400g (14oz) chicken mince
  • 50g (2oz) fresh white breadcrumbs
  • 1 onion, finely chopped
  • 2tsp dried mixed herbs
  • 2tsp Worcestershire sauce
  • 1 medium egg
  • 2tbsp flour
  • 1tbsp (15ml) olive oil
  • 1 garlic clove, crushed
  • 400g can chopped tomatoes
  • 2tbsp (30ml) tomato purée
  • 1tsp sugar
  • Few fresh basil leaves
  • 350g (12oz) tagliatelle pasta


  1. Place the chicken mince, breadcrumbs, half the onion, mixed herbs, Worcestershire sauce and egg in a food processor and blend until smooth. Alternatively, place the ingredients in a large bowl and mix thoroughly with clean hands. Season well with salt and black pepper.
  2. Shape into 24 meatballs and roll each meatball in flour. Heat the oil in a large, deep frying pan and fry the meatballs over a high heat until browned all over. Remove with a slotted spoon and set aside.
  3. Add garlic and rest of the onion to the pan and fry for 5 mins, then add tomatoes, purée, sugar, basil leaves and 150ml (¼ pt) water. Bring to the boil, then reduce the heat and return the meatballs to the pan. Simmer for 20-25 mins until the meatballs are cooked and the sauce has thickened.
  4. Meanwhile, cook the tagliatelle in a large pan of boiling salted water for 8-10 mins until just tender. Drain well and divide between 4 shallow bowls. Top with the meatballs and sauce.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 580(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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