Ruminations and recipes from a small kitchen in a big city.

3.1.17

Spaghetti with zucchini and chicken meatballs.

Yes. Zucchini in meatballs! But chicken mince is the main actor here.

Combine 750 grams of chicken mince with half a cup of breadcrumbs, an egg, two tablespoons of grated parmesan cheese, a couple of finely chopped cloves of garlic, half a very finely diced zucchini, half a cup of milk, a handful of chopped parsley, and salt and ground black pepper to taste.

You are aiming for a consistency that sticks together but isn't too dry, with the milk balancing the added dry ingredients. Form the mixture into egg-shaped meatballs.

Have your tomato sauce ready in a large pan - a couple of cans of pureed diced tomatoes or a jar of passata cooked with some onions browned in oil and herbs of your choice: I tore a few sprigs of parsley, a leaf or two of mint and some chives out of the garden and chopped them finely and threw them in.

Drop your meatballs into the pan and simmer low until meatballs are cooked. Twenty minutes will do it; probably less. Add torn strips of basil if you have them.

Cook spaghetti, pour meatballs ands sauce over and add parmesan.

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