Chicken Meatballs with Lemony Spaghetti Recipe

Turn your home into a trattoria with this simple but impressive pasta recipe.



Prep Time

10 minutes

Cooking Time

10 minutes



Recipe Ingredients

  • 500 g SPAR spaghetti, cooked according to packing (save 1/2 cup of the cooking water)
  • 1 x clove garlic
  • 1/4 cup (60 ml) SPAR olive oil
  • finely grated rind and juice of a lemon
  • 3 Tbsp (45 ml) parsley, finely chopped

For the Chicken Meatballs

  • 400 g chicken breast fillets or chicken mince
  • 1 x SPAR egg
  • 1 cup spinach
  • 100 g SPAR feta, crumbled
  • 2-3 Tbsp breadcrumbs
  • lemon juice and zest
  • handful fresh basil, chopped
  • salt and freshly milled pepper

For Serving

  • 50 g SPAR Marksbury Select Parmigiano Reggiano (parmesan) shavings
  • handful of basil
  • lemon

Recipe Method

  1. Blend the garlic, olive oil and rind and juice of a lemon and parsley.
  2. Season with salt and pepper.
  3. To make the chicken meatballs, chop the chicken finely or pulse in a food processor. Process the egg and spinach until you have a green paste.
  4. Stir through the chicken along with the feta,breadcrumbs, lemon juice and zest, basil and seasoning.
  5. Shape into little balls approx. 3 cm in diameter
  6. Heat a pan to high heat, add the oil and fry the meatballs for approx 3 mins per side or until brown and cooked through.
  7. To assemble the spaghetti, add the cooked spaghetti to the meatball pan along with the herb oil and mix through well.
  8. Add some of the reserved pasta cooking water to make sure the pasta is moist enough.
  9. Top with fresh herbs, parmesan shavings and a slice of lemon.

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