Chicken & parsley meatballs with classic tomato sauce: I have not tried this yet, a friend has just given it to me hope to try next week let you know how it goes.


  • 500g (1lb) cooked chicken, from the roast
  • 1 bunch parsley
  • 75g (3oz) spinach
  • 2 small eggs
  • 50g (2oz) plain flour
  • olive oil for cooking

For the sauce

  • 1tbsp olive oil
  • 1 white onion, diced
  • 1 clove garlic, chopped
  • 500g (1lb) passata

What to do

  • Finely chop the cooked chicken, parsley and spinach, place in a bowl and mix well.
  • Add the eggs and blend in with 20g (¾oz) flour, place the remaining flour in a shallow bowl. Dust your hands with the flour from the bowl and carefully bind the mixture together. Shape into 12 balls and roll all over in the flour.
  • To make the sauce, heat the olive oil in a pan, add the garlic and onion and sauté for 10 minutes until soft, but not brown. Pour in the passata and gently simmer for 10 minutes.
  • Heat a little olive oil in a pan and cook the chicken balls, turning until golden brown on all sides. Remove and place on kitchen paper to drain. Serve the chicken meatballs on tagliatelle pasta and spoon over the tomato sauce.