Mince Chicken Balls Saucy Spaghetti Pasta Seriously Delicious Recipes

Steps:

• Add rice to a saucepan of boiling water and cook for 15-20 minutes, or as per rice packet instructions. Drain and rinse with cold running water.
• In a bowl, combine the minced chicken, 1 chopped onion, parmesan, breadcrumbs, cooked rice and basil. Roll rounded tablespoons of the mixture into balls and place on a tray. Cover and refrigerate for 1 hour.
• Coat a large frypan with the oil spray, add the extra 2 chopped onions and 1/4 cup of the chicken stock, stirring until the onions are soft.
• Add the chicken balls to the pan, and cook - covered - for 10 minutes.
• While the chicken balls are cooking, add the pasta to a large pot of boiling water and boil uncovered until 'al dente' (just tender) - or as per the pasta packet instructions. Drain and set aside.
• Add the remaining stock and pasta sauce to the cooking chicken balls and simmer - covered - for a further 5 minutes.
• Add the chopped parsley to the pan and simmer - uncovered - for another 10 minutes.
• Serve the chicken balls and sauce over the pasta, and sprinkle with extra parmesan and parsley, if desired.

Steps:

• Boil 6 cups of water in a large pan.
• Add 1/2 tablespoons of oil and salt to taste.
• Fold in spaghetti and cook until al dente.
• Drain and keep warm once cooked.
• Heat the remaining oil in a pan.
• Fold in garlic and onions. Saute until light brown in colour.
• Add chicken mince, mix well and cook on low flame till the mince has cooked.
• Stir in tomato puree and crushed red chillies. Saute for a minute.
• Season with salt, then add basil and remove from heat.
• Arrange spaghetti on a serving platter.
• Sprinkle crushed peppercorns, parsley and cheese over it.
• Pour chicken sauce with a spoon over it.
• Put the platter under a hot grill for 2 minutes to melt the cheese.
• Serve immediately.
• Enjoy!

Steps:

• Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs.
• Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes.
• Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.