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!
Ingredients:
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:
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.
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.
Meanwhile, in a saucepan of boiling salted water, cook pasta following packet directions. Drain. Set aside.
Serve meatballs on a bed of pasta, sprinkled with parmesan and extra oregano leaves.
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