Chicken meatballs with tagliatelle recipe

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Nutrition per portion

Calories 580 kCal 29%

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


  • 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.

  • 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.

  • 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.

  • 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.

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