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Fettuccine with chicken meatballs
Fettuccine with chicken meatballs
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge in flavorful chicken meatballs and fettuccine with Napoli sauce by Curtis Stone - a family favorite!
Ingredients:
  • 18.20 gm olive oil
  • 1/2 brown onion, finely diced
  • 2 cloves garlic, crushed
  • 2 large sprigs fresh thyme
  • 800g can Brand Italian Diced Tomatoes
  • 500g chicken mince
  • 62.50 ml dried breadcrumbs
  • 20.00 ml chopped fresh flat leaf parsley
  • 5.90 gm Brand Dijon Mustard
  • 1 small Brand Free Range egg
  • 56.88 gm olive oil
  • 350g Brand Fettuccine
  • 62.50 ml Shredded Parmesan Cheese
Instructions:
  • Prepare the Napoli sauce: Heat oil in a heavy-bottomed saucepan over medium-high heat. Sauté onion and garlic for 2 minutes, then add thyme and tomatoes, bringing it to a simmer.
  • Simmer uncovered over medium-low heat, stirring occasionally, for 30 minutes until tomatoes break down and sauce thickens. Add water as needed to adjust thickness.
  • Remove and discard the woody thyme stems, then season generously with salt and pepper.
  • As the sauce simmers, boil a large pot of salted water. Now, prepare the meatballs by mixing chicken, breadcrumbs, parsley, Dijon mustard, egg, and season with salt and pepper in a large bowl.
  • Combine the ingredients with your hands until just blended, being careful not to overwork the meat to maintain its tenderness.
  • Shape the mixture into 8-12 meatballs, using cold water to prevent the chicken from sticking to your hands.
  • Heat the oil in a large heavy-bottomed frying pan on medium heat.
  • Sear the meatballs until they achieve a beautiful golden brown color on all sides, approximately 6-8 minutes.
  • Transfer the meatballs to the tomato sauce using a slotted spoon and let them simmer until fully cooked, approximately 10 minutes.
  • Add the fettuccine to the boiling water and cook until al dente as per the packet instructions, stirring occasionally to prevent sticking.
  • Drain the fettuccine and mix it with some Napoli sauce, then season with salt and pepper. Serve the pasta in four bowls and top each with meatballs and the remaining tomato sauce evenly.
  • Garnish with freshly grated parmesan cheese before serving.

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