Chicken Balls with Spaghetti & Tomato Sauce

Chicken Balls with Spaghetti & Tomato Sauce recipe by Annabel Karmel

Chicken Balls with Spaghetti & Tomato Sauce

For these Chicken Balls with Spaghetti & Tomato Sauce, the chicken balls also make delicious finger food on their own. Simply whiz all the ingredients together in a food processor and form into balls.

For a fun spaghetti alternative, next try this recipe for Spiralized Zucchini Spaghetti with Fresh Tomato Sauce

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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 Panko breadcrumbs
25g Parmesan, finely grated (or dairy-free alternative)
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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