Spaghetti and chicken meatballs
Comment: Spaghetti or other long pasta. Use a good tomato sauce or do it according to the recipe below. It is important to salt properly and use enough paprika and cummin because the chicken has little taste. A binder (egg, breadcrumbs) for meatballs is helpful but not essential. To shape the meatballs, the chicken meat being sticky, wet your hands and put the meatballs to fry in the pan as they are made.
600 g ground chicken
1 medium onion
1+ garlic clove
1 tablespoon of bread crumbs (opt - only if the meat is really moist)
1 flat teaspoon paprika (sweet or hot or a mixture of both)
1+ flat teaspoon of ground cumin.
1 heap teaspoon of salt
400 g spaghetti or other pasta
Parmesan to serve
For tomato sauce, ~800 g tomato sauce
~800 ml crushed or whole tomatoes
2 bay leaves
2 branches of thyme
1 branch rosemary
1 smashed garlic clove
1+ dl dry white wine (opt)
1 teaspoon of salt
Pepper from the mill
If not using a ready sauce:
Mix all the elements of the tomato sauce, and simmer together for 20 minutes half covered, stirring occasionally.
Remove herbs and garlic, mash tomatoes with a potato crusher and reserve.
Finely chop the onion and garlic and put in a bowl.
Add the ground chicken and the egg (opt).
Add salt, paprika and ground cumin.
Make balls of ~3 cm in diameter and brown on all sides in a pan, then transfer to the tomato sauce. Leave them to simmer on low heat for 30 to 40 minutes depending on size.
Meanwhile, prepare the pasta, pour the sauce and the meatballs on it, then serve sprinkled with grated parmesan cheese.