GOURMET SPICED CHICKEN MEATBALLS

Gourmet Spiced Chicken Meatballs image

I made these for the first time on the weekend and they were fabulous.The recipe is derived from 'delicious' magazine. They're actually far tastier than my orginal chicken meatballs (also on this site). I used far less oil than the recipe says - in fact I used spray oil which worked fine - so vary to your own needs. I also didn't have any fresh chilli, so threw in some dried chilli flakes - also worked fine. I had mine with just the stock, however my husband wanted a bit more 'substance' and so I stirred through some home-made napoli sauce for him.

Provided by amanda l b

Categories Chicken Breast

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 17

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Ingredients

1/3 cup olive oil (I use spray oil instead)
1 small onion, finely diced
2 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon fennel seed
1 red chili pepper, seeds removed, finely chopped
500 g ground chicken
1/2 cup fresh breadcrumb
1 slice bacon, all visibile fat removed, finely chopped
1/3 cup flat leaf parsley, finely chopped
1 teaspoon salt (optional)
300 g cherry tomatoes, cut in halves
2 tablespoons plain flour, to dust
1 cup chicken stock
1 cup passata (optional) or 1 cup red pasta sauce (optional)
500 g fusilli or 500 g other 'short' pasta
1 tablespoon grated parmesan cheese, to serve (or to taste)

Steps:

Heat oil in a saucepan over a medium heat. Add the onion and cook 5 minutes until soft, add the garlic and cook for a further minute.
Add the coriander, fennel seeds and chilli and cook a further minute. Remove from the heat and cool.
Place the chicken in a bowl with the breadcrumbs, bacon and parsley. Add the onion mixture. Season with salt.
Mix together until all ingredients are well combined. Roll the chicken mixture into small balls - you should have about 20 meatballs).
Chill the balls for at least 30 minutes.
Meanwhile, preheat the oven to 180 degrees Celsius. Place the tomatoes cut (flat) side down on a tray and drizzle with oil (or spray with oil). Roast them for about 5-8 minutes until skins are just starting to split.
Place a fry pan over a high heat and add some more oil (or spray with oil).
Sprinkle the flour over the meatballs and roll them through the flour until they are lightly dusted with flour all over.
cook the meatballs in the frypan in two batches until browned all over - taking care when turning them. Remove all meatballs from the pan.
Discard any oil from the pan and reduce heat to medium low.
Return the meatballs to the pan with the stock and tomatoes. Simmer over a low heat for 10-15 minutes. During this time - cook the pasta as per packet instructions.
Once cooked, the meatballs can be seasoned with salt and pepper if desired.
If using the passata/tomato pasta sauce, add to the pan and stir through - cook a further 2-3 minutes.
Spoon the meatballs over cooked pasta, and served with grated parmesan.

Nutrition Facts : Calories 1860.9, Fat 57.2, SaturatedFat 10.6, Cholesterol 188.5, Sodium 729.3, Carbohydrate 233.2, Fiber 14.1, Sugar 16.7, Protein 99.2