- 500g chicken mince
- 1 onion, diced
- 1/4 cup chopped parsley, plus extra to garnish
- 1/2 cup fresh breadcrumbs
- 1/2 cup grated parmesan
- 1 teaspoon fennel seeds
- 1 egg
- 1 tablespoon olive oil
- 475g Chicken Tonight Creamy Mushroom Sauce
- 1/4 cup water
- 500g pappardelle pasta
| - Place all ingredients into a medium sized bowl, except for the oil, mushroom simmer sauce and pasta. Season and mix until well combined
- Form chicken mixture into 18 golf ball sized balls and place on a tray lined with baking paper
- Heat a half of the oil in large non-stick fry pan over medium heat and fry meatballs in 2 batches until browned all over
- Wipe the pan clean, pour in the Simmer Sauce, along with water, and mix. Add the cooked meatballs and bring to a gentle boil, then simmer for 10 minutes or until meatballs are fully cooked
- Meanwhile, cook pasta according to instructions
- Serve pasta with meatballs and sauce. Garnish with extra parsley
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