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    Ian Haste's feta and chicken meatballs in lemon spaghetti

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    Ian Haste's feta and chicken meatballs in lemon spaghetti

    'These lighter meatballs use lean chicken and feta to create extra crust and flavour.' - Ian Haste

    • Total time: 30 minutes 30 minutes

    Serves: 2


    2 chicken breasts, chopped
    1 garlic clove, peeled and crushed
    15g basil leaves, finely chopped
    20g chives
    80g feta
    ½ slice of wholemeal bread
    4 teaspoons olive oil, plus a splash for the spaghetti
    200g spaghetti
    juice of ¾ lemon
    30g Parmesan cheese, grated
    ½ lemon, cut into wedges
    salt and pepper


    1. Add the chicken breasts, half the garlic, three quarters of the basil, salt and pepper, chives, feta and bread to a blender and mix into a rough mince (don't overmix and add a dash of oil if sticking).

    2. Take the mixture and roll into small balls around a ping-pong ball size. Add the oil and chicken meatballs to a heated frying pan and cook for about 10 minutes, turning regularly to get an even colour and cook all the way through. Remove and keep warm.

    3. Meanwhile, add the spaghetti to a pan of boiling salted water and cook until al dente. Drain (reserving a little of the cooking water) and add to the frying pan over a high heat with a splash of oil and the lemon juice, the rest of the garlic and chopped basil.

    4. Add a splash of the reserved pasta water to loosen the sauce, then add half the grated Parmesan.

    5. Serve the spaghetti with the meatballs, lemon wedges and a scattering of the remaining grated Parmesan.

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