Chilli chicken balls with pasta

Spice up dinnertime with our chilli chicken meatballs. Simmered in a rich tomato sauce and tossed through soft pasta spirals, it's the perfect budget-friendly midweek dinner idea.

  • 20 mins preparation
  • 20 mins cooking
  • 15 mins marinating
  • Serves 4
  • Print


Chilli chicken balls with pasta
  • 500 gram chicken mince
  • 1 brown onion, finely chopped
  • 2 clove garlic, crushed
  • 2 tablespoon fresh basil leaves, finely chopped
  • 1/2 teaspoon chilli flakes
  • 2 tablespoon olive oil
  • 560 gram jar pasta sauce
  • 1/2 cup water
  • 375 gram spiral pasta
  • basil leaves, shaved parmesan, to serve


Chilli chicken balls with pasta
  • 1
    In a large bowl, combine mince, onion, garlic, herbs and chilli flakes. Season to taste. Roll mixture into walnut-sized balls. Arrange on a baking tray. Chill for 15 minutes.
  • 2
    In a large frying pan heat oil on high. Cook meatballs, in batches, for 4-5 minutes each, turning, until browned on all sides. Add sauce and water to frying pan, bring to boil. Reduce heat to low, simmer for 10 minutes until meatballs are cooked through.
  • 3
    Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain well. Toss pasta through sauce. Serve sprinkled with basil and parmesan.


Other pasta of choice may be used for this recipe. Try adding a handful of kalamata olives to the sauce

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