Chicken meatballs with spaghetti & marcella hazan's famous tomato sauce
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Prep Time
10 mins
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Cook Time
55 mins
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Servings
4
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Course
Dinner
Chicken meatballs with spaghetti & marcella hazan's famous tomato sauce
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Delicious chicken meatballs with Marcella Hazans famous tomato sauce is an easy weeknight supper recipe.
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Ingredients
Chicken meatballs
- 500 grams chicken mince about a pound
- 2 onion very finely chopped, or shallots
- 2 streaky bacon or 3 thinner ones, diced very finely diced, thick rashers
- 1 garlic small clove, minced
- 3 Tbs parsley chopped
- 1 tsp oregano dried
- 1 egg free-range
- 1 cup breadcrumbs
- 2 Tbs tomato paste
- pinch red pepper flakes optional, dried
- 1 tsp miso paste optional
- 1/2 tsp salt
- 1/2 tsp black pepper
- flour for dusting
- olive oil for frying
Tomato sauce
- 900 grams tomato fresh ripe, skinned, or 2 x 480gm tins imported Italian tomatoes cut up in juice
- 70 grams butter 5 tablespoons (40-50 gms often fine
- 1 onion peeled and cut in half, medium
- sea salt flakes such as Maldon
- 1 spaghetti 500gm packet
- Parmesan Cheese freshly grated, preferably Parmigiano Reggiano
Instructions
To make the tomato sauce:
- Put the tomatoes, butter, onion and salt in a medium heavy-based pot and cook uncovered for 45 minutes on a gentle simmer. Stir every now and again breaking up any larger pieces of tomato with your spoon.
- Taste and add more salt if its required (it needs a fair amount) and discard the onion.
To make the meatballs:
- While your tomato sauce is simmering away making your home smell delicious, prep all your ingredients for the meatballs.
- Fry the bacon over low heat until the fat renders out and add the chopped onion and garlic. Allow this to soften for a couple of minutes (you do not want to brown this). *add a splash of olive oil to the pan if the bacon is quite dry.
- Mix this with all the other meatball ingredients using your hands to make sure everything is thoroughly incorporated.
- Dust a tray or a cooking surface with a small handful of flour and dust your hands before rolling small meatballs. Lightly dust the meatballs and set them on the flour.
- Heat a large non-stick frying pan with a few about 2 tablespoons of olive oil and fry the meatballs in two batches until golden on all sides. I found shaking the pan around a bit helps keep their round shape. Set aside.
- Once the sauce is cooked and the onion removed, add the meatballs. Continue cooking for a further 5 - 8 minutes in the sauce until they are cooked through. Toss through the freshly cooked spaghetti and serve with lashings of grated Parmesan.
Notes
- Any leftovers can be stored in the fridge or freezer.
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