Spaghetti with Chicken Meatballs

It’s good old-fashioned spaghetti bolognaise – sans the unhealthy red meat!

Serves 6

Preparation: 15 min

Cooking: 30 min

500 g chicken mince

250 g back bacon, chopped

250 ml (1 c) grated pecorino cheese

3 garlic cloves, crushed

5 sprigs of thyme, chopped

1 egg

salt and pepper

125 ml (½ c) breadcrumbs

60 ml (¼ c) flour, for dusting

45 ml (3 T) oil

500 g spaghetti

SAUCE

10 ml (2 t) oil

1 onion, chopped

2 garlic cloves, chopped

3 sprigs of thyme, chopped

30 ml (2 T) red pepper pesto

1 can (400 g) chopped tomatoes

salt and pepper

fresh parsley, chopped

fresh basil, chopped

1 Combine the chicken mince, bacon, cheese, garlic, thyme and egg and season with salt and pepper. Mix in the breadcrumbs.

2 Roll the mixture into balls and dust each with flour to coat.

3 Heat the oil in a pan over medium heat and sear the meatballs until browned.

4 Cook the pasta in a pot of boiling salted water according to the packet instruction. Drain and set aside.

5 Sauce: Heat the oil in a separate pan and cook the onion and garlic for 2 minutes. Add the thyme and pesto and cook for 5 minutes. Stir in the tomatoes and season with salt and pepper. Simmer for 10 minutes or until thickened.

6 Combine the sauce and meatballs and simmer over low heat for 2 minutes.

7 Garnish with parsley and basil.

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