Spaghetti, tomato, chicken 😋

I started making a marinara sauce which I was contemplating having with some spaghetti or fusilli, but then I spotted some chicken breast in the fridge stupidly tucked behind some yoghurts and, in the words of our favourite Futurama chef Elzar, I knocked it up a notch to make chicken Parm/Milanese.

To be perfectly honest I’m not sure if the two are American versus European terminology or fundamentally different dishes but the same elements are there so I’ll just call this my take on both.

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Italian meatballs with fusilli

I’ve traditionally just made Swedish meatballs, because I’m half Swedish and was taught to make them that way by my mother.  They’re delicious and I would still say the best.  However, at a slight loose end for dinner the other night, I decided to go with the Italian style meatball to complement a tomato sauce I had in the freezer from about a month back.  The parmesan in these meatballs makes them taste absolutely amazing.  Lots of mmm’ing from me and my wife when we ate this.

Italian meatballs and fusilli (2 – 4 portions)

Ingredients

  • 400g good quality beef mince
  • 1dl almond milk
  • 1/2 dl bread crumbs
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tsp parsley (dry or fresh)
  • 1 tsp dijon mustard
  • 1 egg
  • 10-20g freshly grated parmesan
  • 400g tomato sauce
  • Fusili for 2 – 4 portions

Method

  1. Start cooking the fusilli
  2. Soak the breadcrumbs in almond milk until the breadcrumbs have been absorbed
  3. Mix all ingredients except tomato sauce and fusilli into a mixing bowl
  4. Roll into your desired size meatballs (I do about 2-3cm thick which yields about 20 meatballs)
  5. Fry in a decent amount of oil until cooked through and golden on the outside
  6. Stir in tomato sauce and simmer for 5 mins covered
  7. Pour over fusilli in bowls