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Annabel Karmel
Digital Weaning Course LB
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Chicken Balls with Spaghetti & Tomato Sauce

These chicken balls also make delicious finger food on their own. Simply whiz all the ingredients together in a food processor and form into balls

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 4 portions
Great for:  Toddler Recipes 12-18 Months 18 Months-2 Years Family Recipes Kids - 2-4 Years
Suitable for Freezing

Chicken Balls

250g skinless chicken thighs, boneless and diced
1/2 onion, chopped
1 small carrot, peeled and grated
1 tsp fresh thyme, chopped
25g Pablo breadcrumbs
25g Parmesan, finely grated
1 small egg

Tomato Sauce

700g cherry tomatoes
3 garlic cloves, sliced
2 tbsp olive oil
1 to 1 1-2 tbsp sundried tomato paste
10 fresh basil leaves
2 tsp balsamic vinegar

250g spaghetti
  1.  Preheat the oven to 180C Fan. Put the tomatoes, garlic and olive oil onto a baking sheet.
  2. Roast in the oven for 20 minutes until soft. Spoon into a bowl or cylinder, add the balsamic and basil and whiz using a stick blender until smooth.
  3. Cook the spaghetti according to the packet instructions . Drain.
  4. To make the chicken balls. Cut the chicken thighs into chunks and whiz until finely chopped. Add the remaining ingredients . Season and whiz until blended. Shape into 30 balls.
  5. Heat a little oil in a frying pan. Fry the balls for 5 to 6 minutes until lightly golden and cooked through.
  6. Heat the sauce, add the spaghetti and toss together . Add the meatballs and season.

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