I’ve been getting all my groceries from a local shop since lock down began which means I don’t have a huge variety to choose from. Chicken fillets are a staple of the weekly shop so I’m looking for new things to make with them. I whizzed up a chicken fillet in a food processor with salt and pepper to make ground chicken and then mixed this with a few ingredients to make these tasty meatballs!
I served these with spaghetti but you could have them with anything you want – rice or mashed potatoes would be lovely too. For that reason, I have listed the ingredients for the meatballs first below, and then the ingredients I used for the spaghetti (which you can ignore if you aren’t making this part).
This recipe serves 2.
Baked Chicken Meatballs
Course: MainDifficulty: Easy2
servings15
minutes15
minutesIngredients
1 large chicken fillet
1/2 a small onion, diced
1 clove of garlic, diced
1 tablespoon chopped flat leaf parsley
1 teaspoon ricotta
1/2 teaspoon Dijon mustard
30g fresh breadcrumbs (white bread whizzed up in food processor)
200g spaghetti
800ml chicken stock
2 tablespoons diced onion
2 cloves of garlic, diced
20g parmesan, grated
Directions
- Heat the oven to 180 degrees Celsius.
- Heat a little olive oil and butter in a pot over medium heat, add the onion and a pinch of salt and cook for 4 – 5 minutes until softened. Then add the diced garlic, cook for around 30 seconds and then set aside to cool.
- Chop the chicken fillet into a few pieces and whizz up in a food processor with a pinch of salt and pepper for a minute or so.
- Pour the ground chicken into a bowl and add the cooled onion, garlic, ricotta, breadcrumbs, parsley, mustard and a pinch of salt and pepper.
- Roll the mixture into 8 – 10 chicken meatballs.
- Line a baking tray with tin foil and line the meatballs up on it. Brush the tops with olive oil and cook in the oven for 15 – 18 minutes, until completely cooked through.
- While the meatballs are cooking, make the pasta. Add the spaghetti, diced onion and garlic to a frying pan. Drizzle the spaghetti with a little olive oil and salt and pepper and pour over the stock. Bring to the boil and then reduce the heat to medium to simmer gently until the pasta is cooked and has absorbed most of the stock (8 – 10 minutes). Stir the pasta every minute or so to stop it from sticking to the pan. When the pasta is done, mix through the parmesan and season with salt and pepper to taste.
- Spoon the spaghetti on two plates and top with the chicken meatballs.
