Chicken Meatballs with Oregano and Tarragon

Updated at: Thu, 17 Aug 2023 11:25:44 GMT

Step 1

Cut up the chicken into small pieces and add to a large bowl.

Step 2

Add the salt, pepper, garlic granules, onion powder, chilli powder, oregano and Tarragon and mix it all.

Step 3

Add the chicken into a processor or chopper and finely chop up the chicken, you may have to do this in batches depending on the size of your processor, once chopped add to a bowl.

Step 4

Add in the breadcrumbs and milk and mix well.

Step 5

Oil you’re hands and scoop up some of the chicken and roll it into a ball, and place it on a tray and repeat with the rest of the chicken, you should be able to make 20-25 chicken balls.

Step 6

Boil a pan of salted water and cook the pasta following the packet instructions.

Step 7

Remove approximately 100ml of the pasta water and devolve the stock cube in it.

Step 8

Heat a large frying pan or skillet and add 2 tsp of oil.

Step 9

Add in the chicken balls and cook until golden brown, keep moving the meatballs so they cook evenly.

Step 10

Once cooked add the meatballs to a baking sheet and place into a warm oven no more than 50 degrees.

Step 11

In the same pan the meatballs were cooked in add in the onions and cook until soft.

Step 12

Add in the crushed garlic stir and cook for 1 minute.

Step 13

Pour in the chicken stock and allow to simmer and reduce.

Step 14

Pour in the cream and stir, allow to simmer and reduce for two minutes and then add in the chopped parsley, stir and allow to thicken.

Step 15

Add in the chicken meatballs and coat in the sauce, simmer for two minutes before adding in the cooked tagliatelle and add in a ladle of the pasta water to stir well coating everything in the sauce.

Step 16

After two minutes of stirring, it’s time to plate up.

Step 17

Garnish with chopped parsley, lick you’re lips and enjoy.

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