Chicken Meatballs in Creamy Tomato Sauce

with Penne
A comforting plate of pasta and chicken meatballs for the whole family to enjoy!
Cals 1210 · Prot 62 · Carbs 125 · Fat 49
Family-Friendly
Try Hello Chef Now
30 min
photo
A comforting plate of pasta and chicken meatballs for the whole family to enjoy!
Cals 1210 · Prot 62 · Carbs 125 · Fat 49
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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