Chicken meatballs with a red veg sauce will soon become a real family favourite once you’ve given it a go. The meatballs have plenty of tasty Parmesan cheese and spring onions which makes them extra delicious. Making your own meatballs is very quick, as the whole recipe only takes half an hour. This is also an easy recipe to cook together as a family, as children can help to roll out the balls or press the buttons on the blender. Just leave the frying for the grown-ups! Sundried tomato purée and cherry tomato pasta sauce with fettucinne pasta make for an excellent sauce to go together with these chicken meatballs.
- 500g chicken mince
- 3 spring onions, roughly chopped
- 25g Parmesan, grated, plus extra to garnish
- 30g basil
- 1tbsp olive oil
- 2 roasted red peppers, roughly chopped
- 3tbsp sundried tomato purée
- 600ml cherry tomato pasta sauce
- 400g fettuccine
Tip the chicken mince into a food processor along with the spring onions, grated Parmesan and most of the basil. Whizz until well combined, then tip into a large bowl.
Divide the chicken mixture into 4, then roll each quarter into 5 meatballs. Heat the olive oil in a large frying pan and brown the meatballs over a high heat for 2 mins.
Tip the roasted red peppers into a blender with the sundried tomato purée and whizz until smooth. Add the tomato sauce and whizz again. Pour over the meatballs and stir well. Cover with a tight- fitting lid and cook over a medium heat for 15 mins.
Meanwhile, cook the fettuccine in boiling salted water for 10-12 mins until al dente. Divide the pasta between 4 bowls and top with the meatballs and sauce. Sprinkle with the remaining Parmesan and basil to serve.
You can hide all sorts of veggies in this sauce - if you have a few bits and bobs in the fridge like courgettes or aubergine just pop them in too!