Spicy chicken meatballs
Ready in 30 minutes
Total £4.61, £1.15 per serving
3 tbsp rapeseed oil
400g spaghetti
For the meatballs:
320g pack skinless, boneless chicken thighs
30g fresh breadcrumbs
1 egg yolk
50g Parmesan, finely grated
For the sauce:
4 garlic cloves, finely chopped
good pinch chilli flakes
400g can chopped tomatoes
1 tsp sugar
1 Roughly chop the chicken and pulse in a food processor until finely minced. Tip into bowl and mix in the breadcrumbs, egg yolk and Parmesan. Season well with black pepper and shape into 16 balls. In a large frying pan, fry in 1 tbsp of the oil until golden all over. Set to one side.
2 Heat the remaining oil in a large saucepan, add the garlic and gently cook for a couple of minutes. Add the chilli flakes and cook for
1 minute, adding a spoonful of the tomatoes if it starts to catch. Add the tomatoes and sugar and a can of water. Season well, bring to the boil and simmer for 20 minutes.
3 Cook the pasta according to the pack instructions, drain and set to one side. Add the sauce to the meatballs in the frying pan and simmer for 10 minutes until cooked through. Stir in the spaghetti and serve with extra Parmesan.
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