Chicken meatballs in tomato sauce with wholewheat pasta
Small chicken meatballs baked in the oven, then simmered briefly in a tomato sauce full of courgette, carrot and basil. Served with wholewheat pasta and a little grated Parmesan. The meatballs can also be fried in the pan, and the mixture makes good chicken patties.
- 30 minTime
- 26 minHands-on
- 4Portions
- ≈ 36 krper portion
- 570kcal per portion
Ingredients for 4 portions
- 3 ½ tbspBreadcrumbs
- 3 ½ tbspMilk
- 2Yellow onions
- 500 gMinced chicken
- 1 tspOregano, dried
- to tasteSalt
- to tasteBlack pepper
- 1 tbspOlive oil
- 2 clovesGarlic
- 1Courgette
- 2Carrots
- 800 gCrushed tomatoes, 2 tins
- 15 gBasil, leaves
On the side
- 250 gWholewheat pasta
- 20 gParmesan, grated
Method
- Heat the oven to 225 °C and put a pan of water on for the pasta. Stir the breadcrumbs and milk together in a bowl and leave to swell. Peel the onions and finely grate one of them.
- Mix the mince with the soaked breadcrumbs, grated onion, oregano, salt and pepper. Shape about 24 balls with wet hands, put them on a lined baking tray and brush them with half the oil.
- Bake the meatballs in the middle of the oven for 12 minutes, until browned and cooked through.
- Chop the other onion and the garlic, dice the courgette and grate the carrots. Fry the vegetables in the rest of the oil in a large saucepan for 3 minutes. Pour in the tomatoes and simmer until the meatballs are done.
- Cook the pasta according to the packet instructions.
- Add the meatballs to the sauce and simmer for 2 minutes. Season with salt and tear in the basil. Serve with the pasta and Parmesan.
The cost is estimated from Swedish grocery prices.
