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Type of cooking:
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients (for 4 people) :Method: Bring a large pan of water to the boil. Peel and dice the garlic, onion and carrot as finely as possible. Break up the crackers into fine breadcrumbs. Finally, remove the stalks from the parsley before cutting the leaves finely.
Gently fry off the onion, carrot and garlic in a pan on medium/low heat with one tablespoon of olive oil and a pinch of salt and pepper. At this point you just want to soften them up, rather than brown them off.
Mix the chicken mince with two thirds of the parsley, a third of the garlic, the fennel seeds, the broken cracker crumbs, the tomato puree and a quarter of a teaspoon of salt. Work the mixture really well with your hands for at least a minute.
Take a heaped teaspoon of the chicken mixture and roll it between your palms into a little ball. Continue with the rest of the meat until you have made a little squadron of meatballs (about 12).
Cook in a frying pan on medium high heat for around 8 minutes. Now that your carrots, onion and garlic have softened up, pour in your chopped tomatoes and add a good pinch of salt, pepper and half a teaspoon of sugar.
Continue to cook the sauce on a medium heat for around 10 minutes or until it thickens up.
Put your spaghetti into the boiling water with half a teaspoon of salt and cook it for around 10 minutes or until it is ‘al dente’ (i.e. there is just a hint of firmness left in the middle).
Now that your sauce has thickened up pour it over the meatballs and let it simmer on low heat until your pasta is ready.
Top your pasta with the meatballs and sprinkle on a bit of the remaining parsley for garnish.