Lemon & herb chicken meatballs

These meatballs have a delicious, light summery taste, ideal for a quick mid-week meal. Serve with shaved parmesan and a green salad or blanched beans. You could make these with pork mince as well.

Serves 4

Cook

Ingredients

1 onion, finely diced

500 gram chicken mince

2 tablespoon chopped herbs, such as thyme, parsley and rosemary

1 teaspoon lemon zest

1/2 teaspoon celery salt

1/4 cup panko crumbs

1/4 cup olive oil, plus

2 tablespoon for saute

1 garlic clove, crushed

½ red and ½ yellow pepper, finely diced

1/4 cup white wine

1/2 cup water

400 gram can peeled, chopped tomatoes

2 tablespoon tomato paste

salt and pepper, to season

4 portions spaghetti

shaved parmesan and fresh thyme, to serve

Method

1.Combine half the onion with the chicken mince, herbs, lemon, salt and breadcrumbs and mix well. Roll into walnut- sized balls and chill until ready to cook.

2.Heat 2 tablespoons of oil in a medium saucepan and saute remaining onion, garlic and diced peppers. Saute for 4-5 minutes until softened but not coloured. Add the wine, water, tomatoes, paste and season well, then simmer for 5 minutes.

3.Heat remaining oil in a large frying pan and cook meatballs over a medium-low heat until lightly golden brown on all sides. Drain off any excess oil and add the tomato sauce to the meatballs. Nestle them into a single layer and cook gently for 8-10 minutes until they are cooked through.

4.Serve meatballs over hot pasta with shaved parmesan and cracked pepper. Garnish with fresh thyme.

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