Chicken Meatballs in Creamy Tomato Sauce

with Penne

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Instructions

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1 Make meatball mix

Add the chicken mince, panko bread crumbs, Dijon mustard, garlic paste and salt to a large mixing bowl. With clean hands, knead until all the ingredients are fully combined. With oiled hands, form into small meatballs. Set aside.

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2 Start sauce

Peel and chop the shallots and garlic. Heat the oil in a saucepan and add the shallots and garlic with a pinch of salt. Cook for 3 min. Add the tomato passata, measured water, crumbled chicken stock cube and honey. Bring to a boil, reduce the heat to low, cover, and simmer for 10 min.

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3 Boil pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the penne pasta and cook for 10-12 min until 'al dente' or until cooked to your liking. Drain.

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4 Fry meatballs

Meanwhile, heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the chicken meatballs to the pan and fry for 5 min on all sides until lightly browned and cooked through.

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5 Finish sauce

Add the cooking cream to the tomato sauce. Using a stick blender, puree the sauce until smooth. Check the seasoning.

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6 Combine and serve

Pour the tomato sauce over the chicken meatballs. Grate the Parmesan. Divide the cooked penne pasta among plates and scoop the meatballs and tomato sauce over the top. Serve with the grated Parmesan, the fresh basil and a grind of black pepper.

Tips for fussy eaters

No tricks needed when cooking this one!

Pro tip

Prepare the sauce and the meatballs in advance and store them in a container in the fridge. Come dinnertime, just cook the pasta and reheat the meatball sauce.

A comforting plate of pasta and chicken meatballs for the whole family to enjoy!

Cooking Time: 30 min

Cals 1210 · Prot 62 · Carbs 125 · Fat 49

Ingredients

Number of people

Meatballs

Chicken mince 400 Grams
Panko bread crumbs 20 Grams
Dijon mustard 6 Grams
Garlic paste 10 Grams
Salt 0.5 Tsp
Olive oil 2 Tbsp

Sauce

Shallots 2 Pieces
Garlic cloves 3 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Tomato passata 400 Grams
Water 50 ML
Chicken stock cube 0.5 Pieces
Honey 20 Grams
Cooking cream 200 ML

Pasta

Penne 250 Grams

To serve

Parmesan 30 Grams
Fresh basil 15 Grams
Black pepper 0.5 Tsp

A comforting plate of pasta and chicken meatballs for the whole family to enjoy!

Cooking Time: 30 min

Cals 1210 · Prot 62 · Carbs 125 · Fat 49

Instructions

photo

1 Make meatball mix

Add the chicken mince, panko bread crumbs, Dijon mustard, garlic paste and salt to a large mixing bowl. With clean hands, knead until all the ingredients are fully combined. With oiled hands, form into small meatballs. Set aside.

photo

2 Start sauce

Peel and chop the shallots and garlic. Heat the oil in a saucepan and add the shallots and garlic with a pinch of salt. Cook for 3 min. Add the tomato passata, measured water, crumbled chicken stock cube and honey. Bring to a boil, reduce the heat to low, cover, and simmer for 10 min.

photo

3 Boil pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the penne pasta and cook for 10-12 min until 'al dente' or until cooked to your liking. Drain.

photo

4 Fry meatballs

Meanwhile, heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the chicken meatballs to the pan and fry for 5 min on all sides until lightly browned and cooked through.

photo

5 Finish sauce

Add the cooking cream to the tomato sauce. Using a stick blender, puree the sauce until smooth. Check the seasoning.

photo

6 Combine and serve

Pour the tomato sauce over the chicken meatballs. Grate the Parmesan. Divide the cooked penne pasta among plates and scoop the meatballs and tomato sauce over the top. Serve with the grated Parmesan, the fresh basil and a grind of black pepper.

Tips for fussy eaters

No tricks needed when cooking this one!

Pro tip

Prepare the sauce and the meatballs in advance and store them in a container in the fridge. Come dinnertime, just cook the pasta and reheat the meatball sauce.

Ingredients

Number of people

Meatballs

Chicken mince 400 Grams
Panko bread crumbs 20 Grams
Dijon mustard 6 Grams
Garlic paste 10 Grams
Salt 0.5 Tsp
Olive oil 2 Tbsp

Sauce

Shallots 2 Pieces
Garlic cloves 3 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Tomato passata 400 Grams
Water 50 ML
Chicken stock cube 0.5 Pieces
Honey 20 Grams
Cooking cream 200 ML

Pasta

Penne 250 Grams

To serve

Parmesan 30 Grams
Fresh basil 15 Grams
Black pepper 0.5 Tsp
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