Chicken Meatballs with Chilli Tagliolini and Sundried Tomato Cream

Chicken Meatballs with Chilli Tagliolini and Sundried Tomato Cream

Ready in 40 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 20, 2019.



  • 1 pack chicken and capsicum grind
  • 1 pack panko spice
  • 1 tsp sundried tomato pesto

Sauce and Pasta

  • 1 pack white wine cream reduction
  • ¼ cup water
  • 2 courgettes
  • 2 tomatoes
  • Remaining sundried tomato pesto
  • 1 pack chilli tagliolini pasta

To Serve

  • ¼ block pecorino cheese
  • 1 punnet micro basil


  1. Prep meatballs Bring a pot of salted water to the boil. Combine all meatball ingredients together in a bowl and shape into tablespoon-sized balls.
  2. Cook meatballs Heat a drizzle of oil in a fry-pan on medium-high heat. Cook meatballs for 7-8 minutes, turning often, until just cooked through. Remove from pan and rest, covered.
  3. Cook sauce Wipe pan clean, add white wine cream reduction and water and return to medium heat. Bring to a simmer and cook for 1-2 minutes, until thickened. While sauce simmers, peel courgettes into ribbons and dice tomatoes 1cm.
  4. Finish sauce Add tomatoes and meatballs to sauce and cook for 1-2 minutes to heat through. Remove from heat and stir through remaining sundried tomato pesto and season to taste.
  5. Cook pasta Cook pasta in boiling water for about 3 minutes, until just tender. Drain and return to pot with courgette ribbons. Drizzle with a little oil and season with salt. Finely grate cheese.

Nutritional Information

Energy 2721 kj
650 kcal
Protein 45.1g
Carbohydrate 58.1g
Fat 27.2g