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Mozzarella-stuffed chicken meatballs with pappardelle
Fruit and vegetables
1 large
onion
, finely chopped
2
garlic
cloves, finely chopped
500g/1lb 2oz fresh plum
tomatoes
, halved
1 small
onion
, finely chopped
1
garlic
clove, finely chopped
16
basil
leaves
few
basil
leaves
Tins, packets and jars
400g tin
chopped tomatoes
200g/7oz
pappardelle
Cooking ingredients
4 tbsp
olive oil
1 tsp dried
oregano
pinch of
sugar
(optional)
2 tbsp
balsamic vinegar
salt and freshly ground
black pepper
olive oil
, for frying
1 tsp dried
oregano
50g/1¾oz
breadcrumbs
generous grating of
nutmeg
Dairy, eggs and chilled
1 free-range
egg
, beaten
50ml/2fl oz
double cream
30g/1oz
Parmesan
, finely grated
20 mini
mozzarella
balls, plus extra for topping
75g/2¾oz
Parmesan
, grated
Meat, fish and poultry
750g/1lb 10oz
chicken mince
, made up of half breast meat and half thigh meat
Other
100ml/3½fl oz red or
white wine
Back to recipe
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