‘Polpette’ is Italian for ‘meatballs’, but flavour like this is understood in any language!
Dreamy Chicken Polpette
Dreamy Chicken Polpette
with wholewheat spaghetti, Italian-style cheese & parsley
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Free-Range Chicken Mince
- Fresh Cream
- Fresh Parsley
- Italian-style Hard Cheese
- NOMU Italian Rub
- Onion
- Onions
- Smoked Paprika
- Tomato Passata
- Whole Wheat Spaghetti
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
SCRUMPTIOUS SPAGHETTI
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
SMOKY POLPETTE
Combine the mince, grated hard cheese, smoked paprika, ½ the diced onion, and ½ the chopped parsley in a bowl and season. Roll the mince into golf-ball sized meatballs. Keep your hands wet to help prevent the mince from getting stuck to your hands!
SAUCEY AS CAN BE
Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes, shifting as they brown. Remove from the pan on completion. They do not have to be cooked through at this point. Return the pan to a low-medium heat with a drizzle of oil, the remaining diced onion and the Italian Rub. Fry until the diced onion is translucent, about 1-2 minutes. Season lightly with salt. Add in the passata and cream, and bring to a simmer. When simmering, add the meatballs and simmer for 3-5 minutes, until well developed in flavour and the meatballs are cooked through.
DREAMY POLPETTE
Plate up a base of pasta and top with the chicken polpette and sauce. Garnish with the ribbons of hard cheese and remaining parsley. Tuck in, Chef!
Whole Wheat Spaghetti - 125g
Free-range Chicken Mince - 150g
Italian-style Hard Cheese - 25g
Smoked Paprika - 3ml
Onion - 1
Fresh Parsley - 4g
NOMU Italian Rub - 5ml
Tomato Passata - 150ml
Fresh Cream - 50ml
SCRUMPTIOUS SPAGHETTI
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
SMOKY POLPETTE
Combine the mince, grated hard cheese, smoked paprika, ½ the diced onion, and ½ the chopped parsley in a bowl and season. Roll the mince into golf-ball sized meatballs. Keep your hands wet to help prevent the mince from getting stuck to your hands!
SAUCEY AS CAN BE
Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes, shifting as they brown. Remove from the pan on completion. They do not have to be cooked through at this point. Return the pan to a low-medium heat with a drizzle of oil, the remaining diced onion and the Italian Rub. Fry until the diced onion is translucent, about 1-2 minutes. Season lightly with salt. Add in the passata and cream, and bring to a simmer. When simmering, add the meatballs and simmer for 3-5 minutes, until well developed in flavour and the meatballs are cooked through.
DREAMY POLPETTE
Plate up a base of pasta and top with the chicken polpette and sauce. Garnish with the ribbons of hard cheese and remaining parsley. Tuck in, Chef!
Whole Wheat Spaghetti - 250g
Free-range Chicken Mince - 300g
Italian-style Hard Cheese - 50g
Smoked Paprika - 6ml
Onion - 1
Fresh Parsley - 8g
NOMU Italian Rub - 10ml
Tomato Passata - 200ml
Fresh Cream - 100ml
SCRUMPTIOUS SPAGHETTI
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
SMOKY POLPETTE
Combine the mince, grated hard cheese, smoked paprika, ½ the diced onion, and ½ the chopped parsley in a bowl and season. Roll the mince into golf-ball sized meatballs. Keep your hands wet to help prevent the mince from getting stuck to your hands!
SAUCEY AS CAN BE
Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes, shifting as they brown. Remove from the pan on completion. They do not have to be cooked through at this point. Return the pan to a low-medium heat with a drizzle of oil, the remaining diced onion and the Italian Rub. Fry until the diced onion is translucent, about 1-2 minutes. Season lightly with salt. Add in the passata and cream, and bring to a simmer. When simmering, add the meatballs and simmer for 3-5 minutes, until well developed in flavour and the meatballs are cooked through.
DREAMY POLPETTE
Plate up a base of pasta and top with the chicken polpette and sauce. Garnish with the ribbons of hard cheese and remaining parsley. Tuck in, Chef!
Whole Wheat Spaghetti - 375g
Free-range Chicken Mince - 450g
Italian-style Hard Cheese - 75g
Smoked Paprika - 9ml
Onions - 2
Fresh Parsley - 12g
NOMU Italian Rub - 15ml
Tomato Passata - 350ml
Fresh Cream - 150ml
SCRUMPTIOUS SPAGHETTI
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
SMOKY POLPETTE
Combine the mince, grated hard cheese, smoked paprika, ½ the diced onion, and ½ the chopped parsley in a bowl and season. Roll the mince into golf-ball sized meatballs. Keep your hands wet to help prevent the mince from getting stuck to your hands!
SAUCEY AS CAN BE
Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes, shifting as they brown. Remove from the pan on completion. They do not have to be cooked through at this point. Return the pan to a low-medium heat with a drizzle of oil, the remaining diced onion and the Italian Rub. Fry until the diced onion is translucent, about 1-2 minutes. Season lightly with salt. Add in the passata and cream, and bring to a simmer. When simmering, add the meatballs and simmer for 3-5 minutes, until well developed in flavour and the meatballs are cooked through.
DREAMY POLPETTE
Plate up a base of pasta and top with the chicken polpette and sauce. Garnish with the ribbons of hard cheese and remaining parsley. Tuck in, Chef!
Whole Wheat Spaghetti - 500g
Free-range Chicken Mince - 600g
Italian-style Hard Cheese - 100g
Smoked Paprika - 12ml
Onions - 2
Fresh Parsley - 15g
NOMU Italian Rub - 20ml
Tomato Passata - 400ml
Fresh Cream - 200ml
Woolies Products in this dish
