A winter warmer with a great kick of garlic and onion to help boost immunity.
//A recipe for Italian chicken meatballs with rosemary sugoingredients
300g chicken mince
1/3 cup breadcrumbs
handful chopped parsley
2 garlic cloves, peeled and crushed
1/2 brown onion, diced
1 sprig rosemary, leaves picked and chopped
1 small, red chilli diced
1 tin diced tomatoes
1/4 cup white wine
200g penne pasta
In a large bowl, combine the chicken mince, breadcrumbs, parsley and a little olive oil with your hands. Rolle the mixture into evenly shaped meatballs and set aside.
Bring a pot of water to the boil and cook the pasta until al dente, stirring regularly to ensure the pasta does not stick.
Heat some oil in a pan over a low-medium heat. Add the garlic and onion and cook until onion is soft and golden. Add the rosemary, chilli, and the prepared meatballs and cook for 5-10 minutes or until the meatballs are browned. Add the diced tomatoes and white wine. Let simmer until the pasta is ready.
Divide the pasta between bowls and top with the meatballs and sauce.