Light chicken meatballs in tomato sauce

Spaghetti and pasta has always been one of my favourite plates! Today, I cook a light, summer version of meatballs with chicken mince and a simple tomato sauce with no unnecessary fat! They worth to be devoured with wholegrain spaghetti!

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For the meatballs
  • 1 kg chicken mince
  • 2 onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 350 g stale bread crumb, soaked into 600 ml of milk
  • 1 tablespoon of chili flakes
  • 2 tablespoons of tomato juice
  • 2 eggs
  • Juice and zest of a lemon
  • 1 tablespoon of oregano
  • Salt
  • Freshly ground black pepper
  • 1-2 cups of flour
  • ½ of a cup sunflower oil
For the sauce
  • 500 ml concentrated tomato juice (or tomato concassé)
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 3-4 tablespoons of wine (optional)
  • ⅓ of a cup olive oil
  • 1 teaspoon of fresh basil, finely chopped
  • 1 teaspoon of fresh spearmint, finely chopped
  • A bit of sweet paprika or chili flakes (optional)
  • Salt, pepper


For the meatballs
  • Soak the stale bread crumb with the milk inside a bowl and then lightly sieve it.
  • Add the olive oil in a large pan and then transfer it over medium heat and heat it properly.
  • Sauté for 6-7 minutes the onion and the garlic, stirring with a wooden ladle. Then, remove the pan from the heat.
  • Add inside a large bowl the chicken mince, the garlic, the onion, the tomato juice, the stale bread crumb, the chili flakes, the juice and the zest of the lemon, the oregano, the eggs, salt and freshly ground pepper and mix properly with your hands until all inredients are evenly distributed.
  • Knead properly the mince until all ingredients are completely evenly distributed.
  • Shape the mince to meatballs and lightly flour them.
  • Add the sunflower oil to a large, non-stick pan and sauté all sides of the meatballs, for 2 minutes.
  • Then transfer them to a baking sheet and bake them for 15 minutes in preheated oven to 180°
For the sauce
  • Add 3-4 tablespoons of water in a non-stick pan and wilt the onion and the garlic.
  • Then, add the olive oil and sauté for 3-4 minutes, until the onions have turned golden brown.
  • Cool it with the wine and add the tomato and the herbs.
  • Finally, add salt and pepper.
  • Simmer for 20-25 minutes until the sauce has set.
For building up each plate
  • Add the meatballs inside the sauce that has set and stir.
  • Cook the pasta according to package directions.
  • Top every pasta plate with the meatballs and, optionally, garnish with gruyère.

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