A tasty and super quick dinner.
Heat 1 tablespoon of the oil in a large frying pan and fry half the chopped onion for 5 minutes, until just softened. Leave to cool.
Place the chicken, breadcrumbs, oregano and the fried onion in a food processor or blender. Season well with salt and pepper, and process for 2-3 minutes, until thoroughly combined. Shape into 24 meatballs.
Heat the remaining oil in the frying pan and fry the meatballs over a medium-high heat for 3-4 minutes, until golden brown. Remove and set aside.
Add the remaining onion and the garlic to the pan and fry for 5 minutes. Stir in the tomatoes, tomato paste and water, and bring to the boil. Add the meatballs and simmer for 20 minutes. Season to taste with salt and pepper.
Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta, bring back to the boil, and cook for 8-10 minutes, until tender but still firm to the bite. Drain the pasta well and toss with the meatballs and sauce. Serve immediately with parmesan cheese shavings.
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 273 | ||
Calories from Fat: 125 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 86.1mg | 27 % | |
Sodium 336.9mg | 12 % | |
Potassium 837.2mg | 22 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 15g | ||
Protein 20.8g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 273
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