Chicken Meatballs in Tomato Sauce with Pasta
Tender chicken meatballs simmered in a mild tomato sauce, served over pasta. A hearty dish without heat or complicated ingredients.
- Time
- 35 min
- Serving
- 448 kcal
- Ingredients
- ≈ $1.34
- Protein
- 26 g
Ingredients
- 1 Ground chickenpack 500 g ≈ $3.84 95 g
- 2 Breadcrumbs 12 g
- 3 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 4 Canned tomatoespack 400 g ≈ $1.30 120 g
- 5 Onions≈ $1.60 per kg 25 g
- 6 Pastapack 450 g ≈ $1.37 45 g
- 7 Sunflower oil 6 ml
- 8 Salt 1 g
- 9 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix chicken ground1 meat, breadcrumbs, egg, half the salt, and a pinch of pepper, then shape into small meatballs.
Finely chop the onion5 and sauté in oil for 3 minutes until soft.
Add the meatballs and brown for 4–5 minutes, gently flipping, until the surface sets.
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.
Boil the pasta6 in salted water for 8–10 minutes until tender, then drain.
Toss the pasta6 with some of the sauce, top with the meatballs, and serve warm.
Tips
- Why it works
- Fry the meatballs for 4–5 minutes until golden, or they will be dry inside. Sauté the onion for 3 minutes over medium heat so it doesn't burn.
- Substitutions
- Instead of tomatoes in their own juice, use 120 g tomato paste diluted in 50 ml water. Instead of pasta, take rice or noodles, 45 g dry.
- Common mistakes
- If the meatballs break when you turn them, the mince was too wet. Add the breadcrumbs gradually and check the consistency.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the microwave for 2 minutes under a lid, adding 2 tbsp water. Eat the pasta right away.
- Serve with
- Serve with finely chopped parsley or dill. Works for a festive table or a family dinner with a salad.
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