Ingredients
For the Spaghetti
- 400 g spaghetti (cooked according to packaged instructions)
- fresh coriander and parmesan for serving
For the Meatballs:
- 500 g chicken breast fillets (about 3)
- 1 tsp Robertsons crushed garlic
- ½ onion, grated
- ½ cup fresh breadcrumbs
- ½ cup finely grated white cheese (cheddar)
- handful chopped fresh coriander
- 1 ml Robertsons black pepper
- 1 ml salt
For the Sauce:
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 tsp Robertsons crushed garlic
- 1 tbsp Rajah medium curry powder
- 1 tin x 410g diced tomatoes
- 1 cup cream
- 1 tsp sugar
- 1 ml black pepper, to taste (optional)
- 1 ml salt, to taste (optional)
Directions
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For the meatballs, mix all the ingredients together well.
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Shape the meatballs into golf ball sized balls.
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Preheat the oven to 200 °C.
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Pack the meatballs on a baking tray - in an even layer.
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Roast for 20 minutes or until golden and cooked through.
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You can also fry them in a pan.
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For the sauce, cook the onion in the oil until soft and golden; about 5 minutes.
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Add the garlic and cook for another minute, then add the Rajah Medium Curry Powder.
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Stir for a minute.
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Add the tinned tomatoes and simmer for 10 minutes.
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Add the cream and season well with salt, pepper and sugar.
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Toss the meatballs in the sauce and serve on a bed of cooked spaghetti.
