Creamy feta, lemon rind, chilli and pine nuts gives these chicken meatballs a burst of flavour! Baked in a simple tangy cherry tomato sauce and served with spaghetti and fresh basil.


Serves 4


500 grams chicken mince (fatty mince is best)
130 grams feta, crumbled
40 grams pine nuts, toasted
2 cloves of garlic, minced
Rind of half a lemon, finely grated
1 tablespoon fresh thyme leaves
10 basil leaves, finely chopped
2 tablespoons fresh parsley, finely chopped
1/4 teaspoon ground chilli
Salt & pepper

400 gram tin of cherry tomatoes
100 grams fresh cherry tomatoes
1 tablespoon tomato paste
1/2 teaspoon oregano
2 clove of garlic, minced
1 teaspoon brown sugar
Salt & pepper to taste
400 grams dried spaghetti
Salt & pepper to taste
Feta or parmesan, toasted pine nuts & basil to garnish


Preheat the oven to 180°C. 

In a large bowl, combine all the meatball ingredients and roll into tablespoon sized balls. 

Fry meatballs in batches of 6 at a time in a large non-stick frypan over medium heat with a little olive oil until golden on all sides. Then transfer to a large flat oven proof dish.

Place all sauce ingredients in a saucepan and bring to the boil. Pour over meatball and bake for 15 minutes. 

Boil pasta in a large pot of salted water for 7 minutes or until al dente.

Serve with crumbled feta or grated parmesan, fresh basil leaves, toasted pine nuts and salt and pepper.