Chicken Meatballs in Tomato Sauce with Pasta

1. 1 Ground chickenpack 500 g ≈ $3.91 95 g
2. 2 Breadcrumbs 12 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.2 pcs
4. 4 Canned tomatoespack 400 g ≈ $1.30 120 g
5. 5 Onions≈ $1.60 per kg 25 g
6. 6 Pastapack 450 g ≈ $1.36 45 g
7. 7 Sunflower oil 6 ml
8. 8 Salt 1 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix chicken ground¹ meat, breadcrumbs, egg, half the salt, and a pinch of pepper, then shape into small meatballs.

2. Finely chop the onion⁵ and sauté in oil for 3 minutes until soft.

3. Add the meatballs and brown for 4–5 minutes, gently flipping, until the surface sets.

4. Pour in the crushed tomatoes, mash them with a spoon, season with salt, and simmer covered for 12–15 minutes until the meatballs are fully cooked.

5. Boil the pasta⁶ in salted water for 8–10 minutes until tender, then drain.

6. Toss the pasta⁶ with some of the sauce, top with the meatballs, and serve warm.