So this little creation came about due to the fresh citrus we have acquired lately through friends and family. There’s something about enhancing a dish with a little refreshing citrus zing that really gets me going. I made this for the family for the first time the other night and my five year old piped up after a couple of mouth fulls to exclaim “you know what Mum, I think this is better than pizza!” That is by far the biggest compliment I could get. Needless to say, it will be on the family menu again I reckon! I made this with gluten free spaghetti but if you are not Gluten Free, by all means, go to town on regular spaghetti. I am also Dairy free but if you can eat cheese by all meals grate some parmesan on the top and enjoy with cracked pepper!
Zesty Chicken meatballs with spaghetti.
*Gluten-free *Dairy free *Refined Sugar-free
Preparation time: 10 minutes
Cook time: 15minutes
Ready in: 25minutes
650g minced chicken
zest of one orange
zest of one lime (and juice of half) – could use lemon if you didn’t have lime
1/2 – 3//4 cup of fresh coriander chopped
1/2 tsp cumin
salt and pepper to taste
Optional – 1 cm piece fresh ginger (finely chopped or grated)
1/4 cup polenta – to roll in for the crust
Spaghetti – gluten-free (or not you choose)
1 onion diced
2 cloves of garlic (minced)
In a bowl add chicken mince, chopped coriander, orange and lime zest, juice of a lime and 1/2 tsp of cumin (ginger, if using). Season with salt and pepper and mix well. Sprinkle your polenta onto a plate, get a bite-size portion of the chicken mix roll into a ball and then in the polenta, coating evenly into little balls. Continue to do this until you used all the chicken (roughly 20 balls).
Put a pot of salted water onto boil for spaghetti (cook pasta while cooking meatballs)
Heat a large fry pan to medium heat. Add 2-3TBSP olive oil then add your chicken meatballs. Brown on one side for a couple of minutes then turn. Once all are golden, remove from the pan and set aside.
Add 2-3TBSP of olive oil into a large frypan on a medium heat. Saute your onions for 3-5 minutes. Then add garlic and cook for a further minute. Finally, add your tinned tomatoes, stir through the season. Once simmering, return your meatballs to the pan. Place a lid over top and leave on a low heat for 8 minutes. While this is happening you can add your spaghetti to the boiling water and cook for 10-12minutes until firm to the bite (Al dente). Stirring occasionally so the spaghetti does not stick. Remove from heat place in a colander to drain off liquid.
Once your spaghetti is ready, drain (you can reserve 1/4 of the liquid and add to sauce if it needs thickening) and you are ready to serve! Add your spaghetti to the bottom of the bowl and top with these tasty meatballs and a large spoon or two of the sauce.