Golden chicken meatballs rest on a bed of cheese & lemon sauce-coated pasta, with pops of fresh basil & generous cracks of black pepper. Get the fork and spoon ready, Chef!
Chicken Meatballs & Creamy Lemon Pasta
Chicken Meatballs & Creamy Lemon Pasta
with grated Italian-style hard cheese & fresh basil
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cake Flour
- Chicken
- Free-Range Chicken Mince
- Fresh Basil
- Grated Italian-style Hard Cheese
- Lemon
- Lemons
- Low Fat Fresh Milk
- NOMU Provençal Rub
- Onion
- Spaghetti
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MMMEATBALLS
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and cover.
BEGIN THE BECHAMEL
Return the pan, wiped down, to medium heat with 15g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
ALL TOGETHER NOW
Return the pan with the sauce to medium heat and bring to a simmer. Add the lemon zest (to taste), a squeeze of lemon juice (to taste), ½ the grated cheese, the cooked pasta, ½ the chopped basil, a sweetener (to taste), and seasoning. Loosen with the reserved pasta water until desired consistency.
PLATE UP
Plate up the creamy lemon pasta. Top with the golden meatballs. Sprinkle over the remaining cheese, the remaining basil, and any remaining lemon zest. Finish off with a crack of black pepper. Serve with any remaining lemon wedges on the side. Enjoy, Chef!
Spaghetti - 100g
Free-range Chicken Mince - 150g
Onion - 1
NOMU Provençal Rub - 5ml
Cake Flour - 10ml
Low Fat Fresh Milk - 125ml
Lemon - 1
Grated Italian-style Hard Cheese - 25ml
Fresh Basil - 3g
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MMMEATBALLS
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan and cover.
BEGIN THE BECHAMEL
Return the pan, wiped down, to medium heat with 30g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
ALL TOGETHER NOW
Return the pan with the sauce to medium heat and bring to a simmer. Add the lemon zest (to taste), a squeeze of lemon juice (to taste), ½ the grated cheese, the cooked pasta, ½ the chopped basil, a sweetener (to taste), and seasoning. Loosen with the reserved pasta water until desired consistency.
PLATE UP
Plate up the creamy lemon pasta. Top with the golden meatballs. Sprinkle over the remaining cheese, the remaining basil, and any remaining lemon zest. Finish off with a crack of black pepper. Serve with any remaining lemon wedges on the side. Enjoy, Chef!
Spaghetti - 200g
Free-range Chicken Mince - 300g
Onion - 1
NOMU Provençal Rub - 10ml
Cake Flour - 20ml
Low Fat Fresh Milk - 250ml
Lemon - 1
Grated Italian-style Hard Cheese - 50ml
Fresh Basil - 5g
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MMMEATBALLS
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 5-6 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and cover.
BEGIN THE BECHAMEL
Return the pan, wiped down, to medium heat with 45g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
ALL TOGETHER NOW
Return the pan with the sauce to medium heat and bring to a simmer. Add the lemon zest (to taste), a squeeze of lemon juice (to taste), ½ the grated cheese, the cooked pasta, ½ the chopped basil, a sweetener (to taste), and seasoning. Loosen with the reserved pasta water until desired consistency.
PLATE UP
Plate up the creamy lemon pasta. Top with the golden meatballs. Sprinkle over the remaining cheese, the remaining basil, and any remaining lemon zest. Finish off with a crack of black pepper. Serve with any remaining lemon wedges on the side. Enjoy, Chef!
Spaghetti - 300g
Free-range Chicken Mince - 450g
Onion - 1
NOMU Provençal Rub - 15ml
Cake Flour - 30ml
Low Fat Fresh Milk - 375ml
Lemons - 2
Grated Italian-style Hard Cheese - 75ml
Fresh Basil - 8g
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MMMEATBALLS
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 5-6 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and cover.
BEGIN THE BECHAMEL
Return the pan, wiped down, to medium heat with 60g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
ALL TOGETHER NOW
Return the pan with the sauce to medium heat and bring to a simmer. Add the lemon zest (to taste), a squeeze of lemon juice (to taste), ½ the grated cheese, the cooked pasta, ½ the chopped basil, a sweetener (to taste), and seasoning. Loosen with the reserved pasta water until desired consistency.
PLATE UP
Plate up the creamy lemon pasta. Top with the golden meatballs. Sprinkle over the remaining cheese, the remaining basil, and any remaining lemon zest. Finish off with a crack of black pepper. Serve with any remaining lemon wedges on the side. Enjoy, Chef!
Spaghetti - 400g
Free-range Chicken Mince - 600g
Onion - 1
NOMU Provençal Rub - 20ml
Cake Flour - 40ml
Low Fat Fresh Milk - 500ml
Lemons - 2
Grated Italian-style Hard Cheese - 100ml
Fresh Basil - 10g
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