Spicy Chicken Meatballs

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  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves of garlic, crushed
  • ½ tsp ground coriander
  • 1 red chilli, thinly sliced
  • 500g chicken mince
  • 3 tbsp fresh breadcrumbs
  • 50g pancetta, chopped
  • 2 tbsp flat-leaf parsley, chopped
  • 500g cherry tomatoes, halved
  • 125ml chicken stock
  • 500g fusilli  pasta, cooked, to serve
  • Parmesan

Preheat the oven to 200C.

Heat 1t of the oil in a saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 min., or until the onion is soft. Add the coriander and chilli and cook for 1 min.

Put the chicken in a bowl with the breadcrumbs, bacon, parsley and salt. Add the spiced onion and mix well with your hands. Refrigerate for 30 min. to firm the mixture. Wet your hands with cold water to stop the mixture sticking and roll it into small meatballs.

Put the cherry tomatoes on a baking tray lined with baking paper, drizzle with 1 t olive oil and season with salt and pepper. Put the meatballs on a second lined tray and drizzle with1 t oil. Roast the tomatoes and meatballs in the oven for 15-20 min., or until the meatballs are golden and the tomatoes starting to pucker.

Put the stock and tomatoes in a saucepan and the meatballs. Simmer for 5 min. and season to taste before spooning over pasta and serving with parmesan.

*Source: Bill Granger Everyday

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