Creole Chicken Meatball Pasta

Method

In a bowl mix together the chicken mince, breadcrumbs, grated onion, egg and 1-2 tsp of the Ainsley Flavour Bomb. Season with salt and pepper and mix well with your hands until well combined. Form into approx. 18-20 meatballs.

In a large sauté pan or deep sided frying pan heat the butter and oil. Add the meatballs and cook over a medium heat until golden brown all over (you may need to do this in batches). Remove the meatballs from the pan and set aside. Add the chopped onion to the pan and cook for 4-6 minutes until softened. Add the garlic and cook for 30 seconds. Stir in the remaining Ainsley Flavour Bomb with a tablespoon of water and then stir in the tomatoes. Return the meatballs to the pan, cover and cook for 10 minutes or until cooked through, turning the meatballs half-way through cooking.

Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente.

Over a low heat, gently stir the cream and Parmesan into the sauce (remove the meatballs to do this if you prefer). Simmer gently for a minute, uncovered. Remove from the heat and add a squeeze of lemon juice to taste. Check for seasoning

Drain the pasta, reserving a cup of the water. Add the pasta and a little pasta water to the sauce (you may need to tip into the pasta pan if there’s not enough room in your sauté pan). Stir in half the parsley over a low heat to combine.

Serve immediately garnished with freshly ground black pepper, parsley and extra cheese.