Ingredients
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250 g penne pasta
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1 1/2 teaspoons olive oil
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1 onion, finely chopped
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4 garlic cloves, crushed
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1 (185 ml) cans evaporated milk
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1 cup frozen peas
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salt, to taste
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fresh ground black pepper, to taste
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100 g feta, crumbled
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500 g ground chicken (Americans) or 500 g ground chicken (Australians)
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2 garlic cloves, finely chopped
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50 g fresh white breadcrumbs
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1 tablespoon fresh chives, finely chopped
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1 tablespoon fresh basil, finely chopped
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1 egg, lightly beaten
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salt, to taste
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fresh ground black pepper, to taste
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2 tablespoons parmesan cheese, grated
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1 carrot, finely chopped
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fresh sage leaf, to garnish
Instructions
- Cook pasta in a large pan of boiling, salted water until tender; drain; cover to keep warm.
- To make the meatballs, combine the chicken, garlic, fresh breadcrumbs, chives, basil, parmesan and egg in a bowl, season to taste with salt and pepper, mix well and with floured hands, and shape the mixture into 12-16 meatballs, depending on the size of meatball you fancy.
- Place the meatballs on a tray, cover loosely and chill for 30 minutes.
- Heat the butter in a non-stick pan, over a medium heat, and sauté the meatballs, turning occasionally, for 6-8 minutes, or until they are lightly golden-brown all over and fully cooked; remove from the pan and cover to keep the meatballs to keep them warm.
- Heat the oil in the pan, add the onion, garlic and carrot, and sauté until they have softened; add the milk and peas and bring to the boil; add the pasta; season to taste with salt and freshly ground black pepper; and cook until the pasta is hot.
- Serve the pasta topped with the meatballs; sprinkle with the crumbled feta and garnish with sage.
- To freeze: Make the recipe to the end of step 5. Divide the mixture among four ovenproof, freezer-proof (2-cup capacity) dishes; top with the meatballs and sprinkle with feta; cover tightly with plastic wrap; label and date and freeze for up to 2 months.
- To serve: Thaw pasta in dishes in the refrigerator; remove the plastic wrap; place on an oven tray; cook in a hot oven (200°C) for about 45 minutes, or until hot, and garnish with sage.