Tempt your tastebuds with this delicious recipe perfect for filling rumbling tums on a chilly day!

Spaghetti with chicken meatballs

This recipe is normally made with beef but anyone wanting to eat less red meat will love this great alternative.

The long spaghetti absorbs all the sauce, which really makes the dish. It is perfect for lunch or dinner, served with a salad.

Serves: 4

Cooking Time: 30 minutes

Preparation Time: 30 minutes

Ingredients

450g (1lb) finely chopped

chicken, removing fat

2 garlic cloves, finely chopped

2 large shallots, finely chopped

2 long red chillies, deseeded and finely chopped

1 teaspoon dried oregano, finely chopped

1 tablespoon finely chopped fresh parsley

2 tablespoons finely chopped fresh coriander

1 teaspoon finely chopped fresh basil

2 egg yolks

100g (4oz) fine breadcrumbs

4 tablespoons flour

100ml (4floz) olive oil

For the sauce

1 tablespoon extra virgin olive oil

1 finely chopped onion 1 clove garlic - finely chopped

1 large jar Passata

400g (14oz) Buitoni Spaghetti Salt and ground black pepper

To serve

1 tablespoon chopped parsley and 2 tablespoon grated Parmesan

Method

Mix the chicken with the garlic, shallots, chilli and herbs.

Season and then add the egg yolks and half of the breadcrumbs. Roll into small balls (approximately 16-20) and then roll in the remaining breadcrumbs and flour until they are completely coated.

Pan fry in the olive oil for about 3-4 minutes until golden. Make the tomato sauce; heat the oil in a frying pan, add the onion and the garlic and cook for three minutes until soft but not brown, then add the jar of Passata, and simmer for ten 10 minutes. Add the chicken balls and cook for a further 20 minutes. Add a little water or wine if the sauce becomes too thick.

Meanwhile cook the Buitoni Spaghetti according to pack instructions. Drain well and add to chicken ball sauce.

Serve immediately with a sprinkling of parsley and Parmesan.

Updated: 15:24 Friday, January 28, 2005