Spaghetti with chicken balls is a relatively easy recipe, and it is certainly something that will anyone enjoy. It is quite hearty dish, and it is an ideal lunch or diner, cooked nicely and slowely. Chicken mince is probably not something that you can easy find in shops (though the best supermarkets usually have it), but you can always ask your butcher to mince it for you. Also, you can do it for yourself, at home, using hand meat mincer. It is much lighter and healthier version than beef or pork mince meat. And the chicken balls made of mince meat taste so delicious if you use spices and sauces to dip them in. This recipes uses spaghetti pasta, but in the same way you can use tagliatelle or penne.
1 large onion, finely chopped
50 ml vegetable oil
2 tbsp curry powder
50 ml milk
100 g fresh breadcrumbs
1 kg chicken mince
1 handful chopped parsley, and some other herbs if you like
500 g dried spaghetti
300 ml double cream
salt and grounded black pepper
Put the onion, vegetable oil and curry in a large casserole with a good grind of pepper and some salt. Turn the heat to medium and slowly cook the onions until soft but not coloured. Remove from the heat and lift out the onions, leaving the oil in the casserole.
In a large bowl combine half the fried onion with the milk and breadcrumbs. Add the chicken mince, lots of salt and pepper and the parsley. Mix really well until it becoma a paste rather than lumpy. Roll into balls the size of a ping pong ball.
Put the casserole over a high heat and add the meatballs. Cook, turning, for a good 10 minutes, until well browned. Meanwhile, bring a pot of water to the boil and cook the spaghetti according to the packet instructions.
When the meatballs are browned, add the rest of the onion and the cream and bring to the boil. Taste and season if necessary. Cook for another 5 minutes then turn off the heat. Drain the pasta. You should put the whole lot together but you may want to serve the meatballs and spaghetti separately, which, of course, is not so good idea.