Chicken Meatballs with Fresh Pasta
Serves: 6
  • 200 g flour
  • 2 eggs
  • 2.5 ml (¼ t)salt
  • 15 ml (1 T) olive oil
Basic Tomato Sauce
  • 30 ml (2 T) butter
  • 30 ml (2 T) sunflower oil
  • 2 onions, chopped
  • 1 leek, thinly sliced
  • 2 celery sticks, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, chopped
  • 30 ml (2 T) parsley, chopped
  • 4 x 410 g cans whole peeled tomatoes
  • 115 g tomato paste
  • salt, pepper and sugar to taste
Chicken Meatballs
  • 1 medium sized onion, halved
  • 1 clove garlic
  • 4 large fresh chicken breasts, chopped
  • 250 g (1 packet) streaky bacon, chopped
  • 65 ml (¼ C) Italian parsley, chopped
  • 65 ml (¼ C) basil leaves, chopped
  • 5 ml (1 t) Umami Shake
  • salt and freshly ground black pepper
  • 15 – 30 ml (2-3 T) sunflower oil
  • 500 - 750 ml (2 -3 C) basic tomato sauce
  • for serving: fresh tagliatelle noodles, cooked
  • grated parmesan cheese and fresh basil leaves
  1. To make the dough, place the flour, salt and oil into the bowl of a food processor. Pulse to mix.
  2. Add the eggs and pulse until the mixtures comes together in a ball.
  3. Remove the dough from the processor and knead to smooth.
  4. Form into a ball, cover with cling film and allow to rest for 30 minutes.
  5. Roll the dough out according to the pasta machine instructions.
  6. Cut the rolled dough into tagliatelle.
  7. Bring a large pot of salty water to the boil.
  8. Add the tagliatelle and cook for 2 -3 minutes until al dente (firm to the bite)
  9. Drain well and serve immediately.
Basic Tomato Sauce
  1. Heat the butter and oil, add the vegetables and fry until soft. Stir in the garlic, parsley, Rhodes Whole Peeled Tomatoes and Rhodes Tomato Paste, bring to the boil and season to taste. Reduce heat and simmer for 20 – 30 minutes or until thickened, stirring occasionally.
  2. Puree until smooth and use as required. You can freeze any leftovers in small quantities to be used at a later stage.
Chicken Meatballs
  1. Place the onion and the garlic in the bowl of a food processor. Pulse until finely chopped.
  2. Add the chicken, bacon and herbs and pulse until the mixture is evenly minced and well mixed.
  3. Add the Umami Shake and season well with the salt and pepper.
  4. Using damp hands roll the mixture into even sized balls and place onto a baking sheet. Place the chicken meatballs into the fridge for 30 minutes to firm up.
  5. To cook, heat the oil in a large non-stick frying pan and slide the meatballs into the hot oil, cooking on all sides until golden. Add 2 – 4 ladles of the Basic Tomato Sauce to the pan and gently bring to the heat. Continue to cook over a medium heat until the chicken meatballs are cooked through.
  6. Serve over hot cooked noodles, sprinkled with the parmesan cheese and basil leaves.
Recipe by Pomegranate Days at