Italian Meat Recipes


If you are a meatballs lovers, this is a fantastic alternative recipe version!!



  • olive oil, for cooking
  • 2 onions, diced
  • 2 thick slices pancetta, diced
  • 1 lb 2 oz minced (ground) chicken
  • 1½ oz/½ cup freshly grated parmesan cheese, plus extra, to serve
  • ¼ tsp freshly grated nutmeg
  • 1 egg
  • 3½ oz/1 cup dry breadcrumbs
  • salt and freshly ground black pepper
  • 1 garlic clove, crushed
  • 1 cup chicken stock
  • 9 fl oz/1 cup tomato purée
  • 14 oz spaghetti or linguine



Preheat the oven to 180°C (350°F/Gas 4)

Heat a small frying pan over medium–high heat.

Add a splash of oil and half of the onion and cook for 3–4 minutes.

Add the pancetta and cook until fragrant, stirring often.

Tip the mixture into a bowl and add the chicken, parmesan, nutmeg, egg, breadcrumbs, salt and pepper.

Mix together well, then roll into small meatballs.

Pan-fry the meatballs in the same frying pan in a little oil for 5–6 minutes, turning every 2 minutes, until golden brown.

Transfer to a deep baking dish.

Add the remaining diced onion, with a little oil, to the frying pan and cook until soft.

Add the garlic, stock and tomato purée and bring to a simmer.

Pour the tomato mixture over the meatballs, cover the baking dish with foil and cook in the oven for 30 minutes.

Bring a large saucepan of water to the boil over high heat.

Add a good pinch of salt.

Add the pasta and stir until the water has returned to the boil.

Reduce the heat, cover and cook the pasta at a fast simmer for 8 minutes.

Drain the pasta well and toss with the sauce. Serve with the freshly grated parmesan.

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