Ingredients
-
250
-
1 1/2
-
1
-
4
-
1
-
1
-
1
-
-
-
100
-
-
-
500
-
2
-
50
Directions
Chicken Meatball Penne, A creamy pasta dish with tasty chicken meatballs Full instructions have been included for freezing this dish This recipe has been substantially adapted from a recipe in a recent issue of the Australian magazine ‘New Idea’ In particular, I have made use of another one of my recipes: Chicken Meatballs Recipe #123018 To reduce the fat content of this recipe, use low fat evaporated milk and low fat feta , These meatballs were fantastic! used ground turkey because that’s what I has on hand They were very moist and flavorful Yum! That being said, we thought the sauce was missing something I think that next time I’ll add some mushrooms and parmesan Thanks, Bluemoon for and easy weekday dinner , A very quick and easy dish to prepare The meatballs were lovely I made really little ones (about 25), and I only used half of them, as it was plenty Have frozen the rest, ready for next time A very enjoyable meal (even the non pasta loving husband said so!!) Thanks Blue Moon-another goody!!
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Steps
|
1
Done
|
Cook Pasta in a Large Pan of Boiling, Salted Water Until Tender; Drain; Cover to Keep Warm. |
|
2
Done
|
to Make the Meatballs, Combine the Chicken, Garlic, Fresh Breadcrumbs, Chives, Basil, Parmesan and Egg in a Bowl, Season to Taste With Salt and Pepper, Mix Well and With Floured Hands, and Shape the Mixture Into 12-16 Meatballs, Depending on the Size of Meatball You Fancy. |
|
3
Done
|
Place the Meatballs on a Tray, Cover Loosely and Chill For 30 Minutes. |
|
4
Done
|
Heat the Butter in a Non-Stick Pan, Over a Medium Heat, and Saut the Meatballs, Turning Occasionally, For 6-8 Minutes, or Until They Are Lightly Golden-Brown All Over and Fully Cooked; Remove from the Pan and Cover to Keep the Meatballs to Keep Them Warm. |
|
5
Done
|
Heat the Oil in the Pan, Add the Onion, Garlic and Carrot, and Saut Until They Have Softened; Add the Milk and Peas and Bring to the Boil; Add the Pasta; Season to Taste With Salt and Freshly Ground Black Pepper; and Cook Until the Pasta Is Hot. |
|
6
Done
|
Serve the Pasta Topped With the Meatballs; Sprinkle With the Crumbled Feta and Garnish With Sage. |
|
7
Done
|
to Freeze: Make the Recipe to the End of Step 5. Divide the Mixture Among Four Ovenproof, Freezer-Proof (2-Cup Capacity) Dishes; Top With the Meatballs and Sprinkle With Feta; Cover Tightly With Plastic Wrap; Label and Date and Freeze For Up to 2 Months. |
|
8
Done
|
to Serve: Thaw Pasta in Dishes in the Refrigerator; Remove the Plastic Wrap; Place on an Oven Tray; Cook in a Hot Oven (200c) For About 45 Minutes, or Until Hot, and Garnish With Sage. |
