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Herby Chicken Meatballs

Herby Chicken Meatballs

with Tomato Ragu and Grilled Aubergine Salsa

Family
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Chicken sausages? Don’t be confused... you’re about to learn the simplest way to make homemade meatballs. Our sausages come packed with flavour and herbs, making them perfect for meatballs - all you have to do is take the meat out of the skins and away we go! Served in a refreshing tomato ragu with some chunky grilled aubergine: you have a recipe you’ll want to make over, and over again.

Tags:Family Friendly
Allergens:Cereals containing glutenSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

1 unit(s)

Aubergine

1 bunch(es)

Basil 20g

4 unit(s)

Chicken Sausage

(ContainsCereals containing gluten, Sulphites)

1 tbsp

Ground Coriander

1 sachet

Red Wine Vinegar

(ContainsSulphites)

15 grams

Tomato Puree

1 pack(s)

Chopped Tomatoes

½ pot(s)

Chicken Stock Pot

200 grams

Fettuccine

(ContainsCereals containing gluten)

½ unit(s)

Lemon

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2841 kJ
Energy (kcal)679 kcal
Fat13.0 g
of which saturates3.0 g
Carbohydrate94 g
of which sugars20.0 g
Protein43 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Frying Pan
Saucepan
Baking Tray
Mixing Bowl
Strainer
Bowl
Instructionsarrow up iconarrow up icon
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1

Halve, peel and finely chop the red onion. Peel and grate the garlic (or use a garlic press). Remove the stalk top and bottom from the aubergine, halve lengthways, then cut each half into four slices. Chop each slice into 1cm wide chunks. Pick the basil leaves from their stalks and roughly chop (discard the stalks). Preheat your grill to high.

2

Slice open the sausage, remove the meat and discard the skin. Shape into four even sized balls per person. Heat a splash of oil in a frying pan over medium heat and brown the meatballs, turning occasionally. This should take around 5 mins. Put a large saucepan of water with a pinch of salt on to boil for the pasta.

3

When the meatballs are browned, add the red onion and ground coriander. Stir and cook until the onion has softened, 5 mins. Next, stir in the garlic, red wine vinegar and tomato purée. Cook until the vinegar has evaporated, around 1 minute. Then add the diced tomatoes. Bring to a simmer and stir in the chicken stock pot until it has dissolved. Simmer until the ragu has thickened and the meatballs are cooked through, 15 mins.

4

While the ragu is cooking, pop the aubergine chunks on a lined baking tray, drizzle over some oil and season with salt and black pepper. Grill the aubergine until golden, 10-15 mins. Turn halfway through cooking and then keep to one side covered in foil to keep warm.

5

Meanwhile, add the fettuccine to your pan of boiling water and cook until 'al dente', 5 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once done, drain in a colander and return to the pan. Season with salt and black pepper and stir through a drizzle of olive oil to stop thave pasta sticking together.

6

Taste the ragu and add salt and black pepper if it needs it. TIP: Add a pinch of sugar if you have some. Stir in the remaining basil. Share the pasta between your bowls and spoon the meatballs and ragu on top. Leave a well in the middle of the ragu and fill with the aubergine salsa. Enjoy!