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Chicken meatball linguine

We can’t ever say no to a good meatball. But that doesn’t mean we’re not going to try new ways of mixing, rolling and frying. Whip up these chicken meatballs and serve on a bed of linguine. All you need now is a glass of crisp white wine…

Serves 4

650g chicken mince
2 garlic cloves, peeled and crushed
½ cup grated Parmesan
½ cup breadcrumbs
½ tsp dried origanum
1 egg
Salt and pepper
2 tbsp olive oil
1 cup chicken stock
3 tbsp butter
¼ cup flour
400g linguine, cooked
Thyme, to garnish

1. Preheat oven to 180°C.
2. Place the chicken mince, garlic, Parmesan, breadcrumbs, origanum, egg and a teaspoon of salt in a large bowl. Mix to combine, then roll into small balls.
3. Heat the olive oil in a large pan over medium heat and fry the meatballs until lightly browned.
4. Transfer to a roasting dish and cook in the oven for 5 minutes. Remove from the oven and set the meatballs aside, keeping the juices in the tray.
5. Bring the chicken stock to the boil in a small pot, then pour it into the baking tray. Deglaze, using a spatula to scrape up all the drippings. Pour the stock and drippings back into the small pot and return to the stove. Bring to the boil.
6. In a separate pan, melt the butter over medium heat and add the flour. Stir to combine. Pour the hot stock into the pan, stirring continuously until the gravy has thickened.
7. Toss the linguine with the gravy and meatballs to coat. Season, then serve garnished with the thyme.

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