Chicken & Chives Meatballs with Fettuccine



These meatballs could quite easily be converted to a patty for a mouthwatering burger with all the fancy trimmings. This recipe makes a fair amount of meatballs.



500g chicken mince

20g chopped chives

2 – 3 sprigs of fresh thyme

60ml uncooked couscous

1 large egg

salt and pepper

olive oil


2 cloves garlic, crushed

1 can baby tomatoes

80ml vegetable stock or semi sweet white wine

3 medium baby marrow, sliced

Cooked fettuccine, grated Parmesan, and fresh basil


Combine the meatball ingredients, except the oil.

Set aside for 10 minutes so that the couscous can absorb the moisture.

Shape into golf ball size meatballs.

Heat oil in a pan and fry the meatballs until slightly cooked.

Add the garlic to the pan, fry for 5 minutes or till tender. Add the baby marrow, stir.

Add the tomatoes to the pan and the wine or stock. Squeeze the juice from the tomatoes. Simmer gently until the meatballs are cooked through and the sauce has reduced.

Serve the meatballs on a bed of fettuccine, scatter with Parmesan and garnish with fresh basil.

Debby Dash Notes

To mince chicken breasts, slice into chunks and pulse in a food processor. Or, chop finely with a large, sharp knife. Or buy chicken sausage and squeeze the meat from the casing.

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