Chicken and parsley meatballs with classic tomato sauce recipe
Chicken meatballs are a great, lower fat alternative to beef or pork. Our easy recipe is made with cooked chicken, parsley, spinach, eggs and flour then cooked in a tomato sauce to keep them juicy. Enjoy with your favourite pasta, we've chosen tagliatelle or make a double batch and freeze for a quick dinner another day.
See method- Serves 4
- 20 mins to prepare and 30 mins to cook
- 343 calories / serving
- Freezable
- Healthy
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
Each serving contains
- Energy
- 1440kJ 343.0kcal
- Fat
- 136g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 16.4gProtein 37.2gFibre 3.1g
Method
- Finely chop the cooked chicken, parsley and spinach, place in a bowl and mix well.
- Add 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.
- To 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.
- Heat 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.
- See more Chicken recipes
Freezing and defrosting instructions
This recipe is freezable. To defrost, leave in room temperature for about an hour. Reheat in a saucepan under a low light covered.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
