If you are a meatballs lovers, this is a fantastic alternative recipe version!!
- olive oil, for cooking
- 2 onions, diced
- 2 thick slices pancetta, diced
- 1 lb 2 oz minced (ground) chicken
- 1½ oz/½ cup freshly grated parmesan cheese, plus extra, to serve
- ¼ tsp freshly grated nutmeg
- 1 egg
- 3½ oz/1 cup dry breadcrumbs
- salt and freshly ground black pepper
- 1 garlic clove, crushed
- 1 cup chicken stock
- 9 fl oz/1 cup tomato purée
- 14 oz spaghetti or linguine
Preheat the oven to 180°C (350°F/Gas 4)
Heat a small frying pan over medium–high heat.
Add a splash of oil and half of the onion and cook for 3–4 minutes.
Add the pancetta and cook until fragrant, stirring often.
Tip the mixture into a bowl and add the chicken, parmesan, nutmeg, egg, breadcrumbs, salt and pepper.
Mix together well, then roll into small meatballs.
Pan-fry the meatballs in the same frying pan in a little oil for 5–6 minutes, turning every 2 minutes, until golden brown.
Transfer to a deep baking dish.
Add the remaining diced onion, with a little oil, to the frying pan and cook until soft.
Add the garlic, stock and tomato purée and bring to a simmer.
Pour the tomato mixture over the meatballs, cover the baking dish with foil and cook in the oven for 30 minutes.
Bring a large saucepan of water to the boil over high heat.
Add a good pinch of salt.
Add the pasta and stir until the water has returned to the boil.
Reduce the heat, cover and cook the pasta at a fast simmer for 8 minutes.
Drain the pasta well and toss with the sauce. Serve with the freshly grated parmesan.