Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Cook the fettuccini according to packet instructions. Drain and then set aside.
- Combine the chicken mince, breadcrumbs, egg, Ricotta, garlic and ⅔ cup of the Parmesan in a large bowl. Season. Shape into 16 meatballs.
- Heat half the oil in a large non-stick fry pan over medium - high heat. In 2 batches, cook meatballs, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate.
- Heat remaining oil in pan. Add mushrooms and cook, stirring occasionally, for 8 minutes or until tender. Add cream, remaining Parmesan and Worcestershire sauce and bring to the boil. Reduce heat to medium. Add meatballs and cook for 5 minutes or until meatballs are cooked through and sauce thickens slightly.
- Add cooked pasta to the sauce and serve sprinkled with parsley.
Tips & Hints:
- To freeze meatballs, cook completely at end of step 2. Cool and place in resealable plastic food storage bags. Label, date and freeze for up to 3 months. Thaw in fridge overnight. Reduce cooking time in step 3 to 3 minutes
- Fresh breadcrumbs help to keep the meatballs moist and from falling apart during cooking. Simply process 3 slices of day-old bread for the breadcrumbs
- Cook the fettuccini according to packet instructions. Drain and then set aside.
- Combine the chicken mince, breadcrumbs, egg, Ricotta, garlic and ⅔ cup of the Parmesan in a large bowl. Season. Shape into 16 meatballs.
- Heat half the oil in a large non-stick fry pan over medium - high heat. In 2 batches, cook meatballs, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate.
- Heat remaining oil in pan. Add mushrooms and cook, stirring occasionally, for 8 minutes or until tender. Add cream, remaining Parmesan and Worcestershire sauce and bring to the boil. Reduce heat to medium. Add meatballs and cook for 5 minutes or until meatballs are cooked through and sauce thickens slightly.
- Add cooked pasta to the sauce and serve sprinkled with parsley.
Tips & Hints:
- To freeze meatballs, cook completely at end of step 2. Cool and place in resealable plastic food storage bags. Label, date and freeze for up to 3 months. Thaw in fridge overnight. Reduce cooking time in step 3 to 3 minutes
- Fresh breadcrumbs help to keep the meatballs moist and from falling apart during cooking. Simply process 3 slices of day-old bread for the breadcrumbs
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LindaC
Double the sauce - Delicious recipe. I added in some capsicum, spinach and garlic into the sauce. Only cooked half the meatballs but the sauce was only enough to coat them. If you cook all meatballs double the sauce. Next time I might try some sun dried tomatoes in the sauce!
sarah2000au_97709
Not a fan - Definitely not a fan of this one. Found it very bland.
gmiles37_78926
A-MAZING! - This is going to be one of my favourite recipes. It's soooo yummy. I used turkey mince, along with a cooking cream in my dish (plus also used a different pasta).
melissa.mudford_86055
Community member
Yummy - This was so easy and so yummy! Absolutely love these!!
Jim_754
Great - This recipe was absolutely fantastic
+ 37 star only ratings in addition to the reviews above
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