Chicken Meatball Pasta

Chicken Meatball Pasta

By Sarah Trimble
0:15 To Prep
1:00 To Cook
6 Servings
Average Rating
Difficulty Easy

This is super easy and delicious. Well suited to my large family with a number of intolerances.


  • 500g chicken fillets
  • 60g Parmesan cheese
  • 1 Egg
  • 1 cup breadcrumbs
  • 1/2 bunch chopped fresh parsley leaves
  • 1 Garlic Cloves
  • 250g Ricotta cheese
  • 1 tsp Lemon zest
  • 400g Tinned diced tomatoes
  • 1 tin water that has rinsed the tomatoes
  • 4 tblsp Tomato paste
  • 1 1/2 tblsp stock paste or stock cube
  • Handful fresh chopped herbs
  • 1 packet Pasta of your choice (GF options available)

Step 1

For the meatballs: Insert multi-blade into Cook Processor. Add all ingredients except the chicken and process speed 10 for 5 seconds. Scrape sides of bowl and repeat until all ingredients are finely chopped and fully combined. Add chicken fillets and again process speed 10 in for 5 seconds. Repeat until chicken is minced and mixture sticks together. Roll into walnut size balls.

Step 2

Panfry meatballs in saute pan until cooked through. There is no need to add oil however, a little may be added for flavour if you wish. Remove meatballs and prepare sauce as follows.

Step 3

For the sauce: Without cleaning the saute pan, add all sauce ingredients. Stir until combined. Return meatballs to the pan and simmer gently for 30 mins, stirring occasionally.

Step 4

Serve with pasta of your choice and a sprinkling of grated parmesan or tasty cheese.

Chef's Tips

For a gluten free option, substitute the breadcrumbs for rice or corn crumbs and use gluten free pasta. All of these ingredients can be found in the health food section at your supermarket.

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