Food & Drinks

Chicken and fennel meatballs with pappardelle recipe

The quickest pasta and meatballs recipe!

By Woman's Day team
Serves: 4
Prep: 25 mins
Cook: 15 mins
Feel like a good old pasta and meatballs dish? Use this simple and quick recipe next time you're craving that delicious Italian dish!


  • 500g chicken mince
  • ¼ cup chopped oregano leaves, 
plus extra leaves to serve
  • 1 tbsp fennel seeds, toasted, crushed
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • ½ cup dry white wine
  • 2 cups chicken stock
  • 2 cups tomato passata
  • 1 tsp dried oregano
  • 500g pappardelle
  • shaved parmesan, to serve

How to make the chicken and fennel meatballs with pappardelle:

  1. In a large bowl, combine mince, oregano, fennel seeds and garlic. Season. Roll into 1 tbsp-sized balls and place on a lined oven tray.
  2. In a large, deep frying pan, heat oil on medium. Cook meatballs 4-5 mins, turning, until golden. Add wine. Cook 3-4 mins until almost evaporated. Stir in stock, passata and dried oregano. Simmer, covered, 10 mins.
  3. Meanwhile, in a saucepan of boiling salted water, cook pasta following packet directions. Drain. Set aside.
  4. Serve meatballs on a bed of pasta, sprinkled with parmesan and extra oregano leaves.

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