Chicken & herb meatballs

Hearty & fresh, lovely served with simple tomato spaghetti

INGREDIENTS (Serves 2 hungry people)

For the meatballs:

400g chicken mince

1 lemon - zested

50g breadcrumbs

50g chopped fresh herbs (tarragon, parsley, dill all work well)

100g ricotta

10g grated parmesan

salt&pepper

For the simple tomato sauce

1 onion - finely diced

2 cloves garlic - finely sliced

1 tin of good quality tomatoes (I use Mutti)

2 fresh bay leaves

300g dried spaghetti

METHOD:

Start with the tomato sauce - sweat the onion and garlic down in some olive oil in a pan then add the bay leaves and tomatoes and let that tick away on a low heat while you prepare everything else. Remember to give it a stir every now and again.

For the meatballs, mix all of the ingredients in a bowl using clean hands (it’s the most efficient way to ensure the mixture is consistent with everything well distributed!) Roll into ping pong sized balls and set aside.

Bring a frying pan to a medium high heat then fry the meatballs in batches being careful not to overcrowd the pan. Turn regularly until golden brown all over and set them aside.

Get your pasta on & check the seasoning of your tomato sauce. When the spaghetti is cooked al dente, drag it over into the tomato sauce and give it a good mix.

Pop the meatballs on top, sprinkle some more parmesan over the top if you’d like, and serve into bowls. Enjoy!