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Chicken & chilli meatballs

Chicken and chilli meatballs

Total Time
25 min
10 min
15 min


Chicken breast mince

500 g

Brown onion

½ medium, very finely chopped


2 clove(s), crushed

Dried chilli flakes

½ tsp

Fresh lemon rind

1 tsp, finely grated

Cherry tomatoes

400 g, 200g halved, 200g left whole

Dry galiatelle pasta

240 g

Fresh basil

¼ cup(s)

Grated parmesan cheese

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Place mince, onion, garlic, chilli and rind in a large bowl. Season with salt and pepper and mix well to combine. Using wet hands, form into 24 meatballs. Place on a baking tray lined with baking paper. Chill for 1 hour.
  2. Lightly spray a large non-stick frying pan with oil and heat over low heat. Cook meatballs for 5 minutes, turning, or until just golden. Add all the tomatoes and 100ml water. Cook, covered, for 8-10 minutes, stirring occasionally, or until meatballs are cooked through and tomatoes have started to break down. Increase heat to high and simmer, uncovered, for a further 5 minutes.
  3. Meanwhile, cook tagliatelle in a large saucepan of boiling salted water following packet instructions until just tender. Drain. Add pasta to meatballs and sauce and gently stir to combine. Stir through half of the basil. Serve sprinkled with remaining basil and parmesan.


Tip: The meatballs can be frozen in an airtight container for up to 2 months.