Tomato & Herb Chicken Meatball Spaghetti
Ingredients
- 500 g chicken mince
- 320 g spaghetti
- 400 g tinned chopped tomatoes
- 2 garlic clove
- 2 tsp dried oregano
- 40 g breadcrumbs
- 2 tbsp olive oil
- 2 tbsp tomato purée
Nutrition (per serving)
- Calories
- 576 kcal
- Protein
- 37.6 g
- Carbohydrate
- 68.9 g
- of which sugars
- 6.8 g
- Fat
- 15.6 g
- of which saturates
- 3.4 g
- Fibre
- 4.4 g
- Salt
- 0.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Combine chicken mince, breadcrumbs, 1 tsp oregano and a pinch of salt. Roll into walnut-sized meatballs.
- 2
Heat oil in a large frying pan and brown the meatballs all over for 5–6 minutes. Remove and set aside.
- 3
In the same pan, fry the crushed garlic for 1 minute, then add tomato purée, chopped tomatoes and remaining oregano. Simmer for 5 minutes.
- 4
Return the meatballs to the sauce, cover and cook on a low heat for 15 minutes until cooked through.
- 5
Meanwhile, cook spaghetti according to packet instructions. Drain and serve topped with the meatballs and sauce.
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