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Chicken and parsley meatballs with classic tomato sauce
3.0 (391 reviews)
Chicken and parsley meatballs might not exactly be your classic inclusions but paired with a traditional tomato sauce that contains just four ingredients, this dish makes an excellent light alternative to a traditional Italian meal.
Total Time50
Servings4
343
Caloriesper servingNutrition Information
343
Calories
136 grams fat
Fat
16.4 grams carbohydrate
Carbs
37.2 grams protein
Protein
3.1 grams fibre
Fiber
6 grams sugar
Sugar
Ingredients
- 500g cooked chicken
- 1 bunch parsley
- 75g spinach
- 2 small eggs
- 50g plain flour
- olive oil for cooking
For the sauce
- 1 tbsp olive oil
- 1 onion, diced
- 1 clove garlic, chopped
- 500g passata
Instructions
- 1Finely chop the cooked chicken, parsley and spinach, place in a bowl and mix well.
- 2Add the eggs and blend in with 20g flour, place the remaining flour in a shallow bowl. Dust your hands with the flour from the bowl and carefully bind the mixture together. Shape into 12 balls and roll all over in the flour.
- 3To make the sauce, heat the olive oil in a pan, add the garlic and onion and sauté for 10 mins until soft, but not brown. Pour in the passata and gently simmer for 10 mins.
- 4Heat a little olive oil in a pan and cook the chicken balls, turning until golden brown on all sides. Remove and place on kitchen paper to drain. Serve the chicken meatballs on tagliatelle pasta and spoon over the tomato sauce.