Spaghetti with Mini Chicken and Sausage Meatballs in Tomato Sauce

For the meatballs

400 g ground chicken 150 g SNACK ALLANTIKA Wienerwurst sausages 30 g Parmesan (⅓ cup, grated) 2 cloves garlic 1 tbsp parsley 1 tsp lemon zest 1 tsp salt ½ tsp black pepper 2 tbsp olive oil

For the sauce

500 ml chopped tomatoes 250 g cherry tomatoes 2 tbsp olive oil 2 cloves garlic 60 ml white wine (¼ cup) 1 tbsp fresh basil salt black pepper

For the pasta

400 g spaghetti 40 g Parmesan (½ cup, grated) 1 tbsp lemon zest 1 tbsp fresh basil

For the meatballs, finely chop the Wienerwurst sausages. Place them in a bowl with the ground chicken, Parmesan, garlic, parsley, lemon zest, salt and pepper. Mix gently until just combined.

Cover the mixture and refrigerate for 15 minutes.

Shape into very small meatballs, about the size of a hazelnut.

Heat the olive oil in a large pan and sauté the meatballs for 4–5 minutes until golden on all sides. Transfer them to a plate.

For the sauce, in the same pan sauté the garlic and cherry tomatoes in olive oil for 30 seconds. Deglaze with the white wine and let the alcohol evaporate.

Add the chopped tomatoes. Season with salt and pepper and simmer for 12–15 minutes until the sauce thickens slightly.

Return the meatballs to the pan, add the basil and cook for another 6–8 minutes until fully cooked through.

Cook the spaghetti in plenty of salted water according to the package instructions. Reserve 120 ml (½ cup) of the pasta water, then drain.

Transfer the spaghetti to the sauce with a little of the reserved pasta water and toss until the pasta is glossy and the sauce coats it well.

Serve topped with Parmesan, fresh basil and lemon zest.

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Spaghetti with Mini Chicken and Sausage Meatballs in Tomato Sauce

Servings

Preperation

Cooking

Waiting

For the meatballs

For the sauce

For the pasta

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