Chicken Meatballs and Spinach Fregola Pasta
Whipping up a quick and delicious meal doesn't have to be a hassle. Imagine a scrumptious plate that brings together tender meatballs and a rich, creamy pasta, complemented by the freshness of spinach. This easy-to-follow idea is perfect for a delightful dinner for two.
Combining meatballs with pasta is a pairing as timeless as it is delicious. The Italian-American classic of spaghetti and meatballs is perhaps the most well-known, but the concept has been adopted and adapted in numerous cuisines worldwide.
Start by preparing the key component, the meatballs.
Historically, meatballs have a rich and varied heritage. While their precise origin is debated, they appear in many cultures' cuisines. From the Italian polpette to the Swedish köttbullar and the Middle Eastern kofta, meatballs are beloved worldwide for their versatility and comfort.
Combine the minced meat with panko breadcrumbs, minced garlic and a touch of smoked paprika for a hint of warmth. Pan-fry them until they're beautifully golden brown and cooked to perfection.
Next, move on to the pasta.
Fregola, the star of our dish, is a type of pasta originating from the island of Sardinia, Italy. It's unique due to its small, round shape and slightly toasted flavour. Traditionally made from semolina dough that's been rolled into tiny balls and toasted, fregola boasts a nutty taste and firm texture that pairs beautifully with robust sauces and hearty ingredients.
Cook the fregola in salted water until it reaches that perfect al-dente texture. Save a bit of the pasta water to use later to make it extra creamy. Blanch the spinach to keep its vibrant colour and gentle texture intact. Now, it's time to bring everything together. Stir the blanched spinach and some gorgonzola into the pasta for an extra kick, along with a splash of the reserved pasta water. This will create a creamy, luscious sauce that clings to each piece of fregola, infusing it with a depth of flavour.
To serve, plate up the creamy spinach pasta and top it with those golden meatballs. The result is a delightful dish that's both comforting and sophisticated, perfect for a special evening in.
The fusion of meatballs with fregola pasta and spinach offers an intriguing mix of textures and flavours. The meatballs, when cooked just right, are crispy on the outside and tender on the inside. The pasta, with its toasty undertones, provides a firm base that absorbs the rich, creamy sauce made from gorgonzola and spinach. The gorgonzola adds a sharp, tangy kick, while the spinach brings a fresh, earthy balance to the dish.
Combine the chicken mince with panko breadcrumbs, minced garlic, smoked sweet paprika, salt and pepper, then shape them into meatballs. Pan-fry them in over olive oil for about 10 minutes, until they are cooked through, tossing them around the pan every now and again.
Cook the fregola pasta in salted water until al-dente, saving some of the pasta water. Add blanched chopped spinach and gorgonzola with the pasta water into the pasta and stir until melted and creamy, then serve with the meatballs.
Chicken Meatballs and Spinach Fregola Pasta
Ingredients
Instructions
- Combine the chicken mince with panko breadcrumbs, minced garlic, smoked sweet paprika, salt and pepper, then shape them into meatballs. Pan-fry them in over olive oil for about 10 minutes, until they are cooked through, tossing them around the pan every now and again.
- Cook the fregola pasta in salted water until al-dente, saving some of the pasta water. Add blanched chopped spinach and gorgonzola with the pasta water into the pasta and stir until melted and creamy, then serve with the meatballs.
