Fettuccine & Chicken Meatballs

Yield: Serves 4-6 – Approximately 35-38 Meatballs

Sometimes I want something lighter than beef, so I'll make chicken meatballs to go with my pasta. I also quarter them and put them in a salad, each dunked a little with the tomato sauce. Top the salad with a sprinkle of fresh, grated Asiago or Parmigiano-Reggiano cheese.

These are also good by themselves as an appetizer, cold or hot. Skew each with a toothpick, or a bunch on a skewer. If you feel ambitious, cut each meatball in half, wrap them in Phyllo dough triangles and heat  in the oven, center rack on a cookie sheet at 325F for approximately 15-20 minutes, or until the pastry is a nice golden brown and flaky.

Never buy those frozen, processed chicken fingers again - that's not food. One of my grandsons, a very picky eater and aficionado of trash food, loved these. I'll get him weaned, yet.

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Ingredients - Meatballs

1 lb. fettuccine
1 lb. chicken mince
2 oz. grated parmesan cheese
1/4 cup fresh, white breadcrumbs
2 medium cloves of fresh garlic, crushed
1 large egg
½ tsp salt
¼ tsp black pepper, fresh ground
1 tblsp chopped fresh parsley
1 tblsp chopped fresh sage
3 tblsp vegetable oil
Fresh grated Asiago or Parmesan cheese for serving

Preparation

1. Mix chicken mince, parmesan, breadcrumbs, garlic, egg & herbs
2. Season with salt & pepper
3. Shape into ping-pong sized balls
4. Heat oil and fry until golden brown – turn often, drain on paper towels

Ingredients - Tomato Sauce:

1 tbsp olive oil
1 onion finely chopped
2 14 oz. cans diced tomatoes, petite
2 bay leaves
1 cup fresh basil leaves
¼ tsp coarsely ground pepper

Preparation

1. Heat oil in a large pan, add onion and sauté for 3-4 minutes – until softened
2. Add diced tomatoes and bay leaves, cover and bring to boil – stir occasionally
3. Reduce heat and slow simmer for 60 minutes
4. Add meatballs to sauce, along with basil leaves, pepper and simmer 15 more minutes
5. While sauce is simmering, cook fettuccine until al dente

Serving

• Drain Pasta, serve portions in individual bowls
• Ladle a serving of Meatballs and sauce atop pasta – finish with 1 tablespoon of Asiago or Parmigiano-Reggiano cheese and garnish with a sprig of parsley

Guten Appetit, und Laß es Dir schmecken...!
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