Herbed chicken meatballs with spaghetti

Herbed chicken meatballs with spaghetti

Source chatelaine

INGREDIENTS

1 slice white bread

2 tbsp milk

1 egg

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp dried oregano leaves

3/4 tsp salt

500 g ground chicken

1/2 cup finely chopped chives, or 1 bunch green onions, thinly sliced

1/2 cup finely chopped fresh mint, optional

1/2 450-g pkg spaghetti, fusilli or rotini pasta

4 garlic cloves

4 plum tomatoes

1/4 tsp fresh-ground black pepper

1/4 cup White vinegar

1 cup freshly grated parmesan

INSTRUCTIONS

1. If crust on bread is hard, cut it off and discard. Tear bread into small pieces and place in a small bowl. Add milk and mash with a fork until pasty.
2. In a large bowl, whisk egg with Dijon, Worcestershire sauce, oregano and 1/2 tsp (2mL) salt until blended. Stir in the bread mixture. Crumble in chicken. Sprinkle with 2 tbsp (30mL) each chives and mint (if using). Using your hands or a fork, work just until evenly mixed.
3. Bring a large pot of water to a boil over high head. Meanwhile, lightly coat a large frying pan with oil and set over medium heat. Slightly dampen your hands and roll meat mixture into 1 in (2.5cm) balls, adding to the oil as each is formed. Don’t crowd pan. The meatballs will need to be cooked in at least 2 batches. Turn often until lightly browned, 5 to 7 minutes. Remove each to a large plate when done. Repeat with remaining meatballs, adding more oil to pan if needed.
4. While meatballs are browning, add pasta to boiling water and cook according to package directions until al dente, 7 to 9 minutes. Mince garlic and chop tomatoes. When all meatballs are removed from pan, add garlic, tomatoes and 1/4 tsp (1mL) each salt and pepper. Stir frequently until tomatoes start to break down, 2 to 3 minutes. Pour in  vinegar. Scrape up and stir in any brown bits from pan bottom. Cook, uncovered and stirring occasionally, until tomatoes become saucy, about 4 minutes. Add meatballs. Cover and stir often until they are cooked through, 2 to 4 more minutes.
5. Drain cooked pasta, then stir, along with parmesan, into tomato-meatball mixture. Serve in individual bowls sprinkled with remaining herbs.