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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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