Cheesy garlic bread
This goes
with so many family dishes, such as chilli con carne,
soups, salads and barbecues
Baked chicken meatballs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g skinless boneless chicken thighscut into pieces
- 100g fresh breadcrumbs
- 1 large eggbeaten
- 1 oniongrated
- 25g parmesanfinely grated plus more to serve
- 4 garlic clovescrushed
- ½ small bunch oreganofinely chopped
- 2 tbsp olive oilplus extra to grease tray and serve
- 2 x 400g cans chopped tomatoes
- 1 tsp sugar
- 300g spaghetti
Nutrition: per serving
- kcal627
- fat14g
- saturates4g
- carbs77g
- sugars13g
- fibre7g
- protein44g
- salt0.75g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the chicken in a food processor and pulse until finely chopped. Scrape into a bowl and add the breadcrumbs, egg, onion, parmesan, half the crushed garlic, and half the oregano. Season really well, and mix with clean hands until everything is evenly distributed. Shape into 20 meatballs, and put onto an oiled baking tray. Brush the meatballs with 1½ tbsp oil. Bake for 20 minutes until cooked through and golden brown.
step 2
Meanwhile, heat the remaining ½ tbsp oil in a deep frying pan. Fry the remaining garlic for 30 secs, then add the chopped tomatoes and reserved oregano. Season with salt, pepper, and a pinch of sugar. Simmer for 10-15 mins stirring frequently, until the tomatoes break down and you get a thick sauce.
step 3
Bring a large pot of salted water to a boil. Add the spaghetti and cook for 10 mins until al dente.
step 4
Add the cooked meatballs to the tomato sauce and gently stir through. Heat for a few minutes while you drain the spaghetti and spoon into warmed pasta bowls. Serve the meatballs and sauce on top. Drizzle over a little olive oil and a grating of more parmesan, if you wish.
