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Herbed Chicken Balls In Napoletana Sauce

A quick and easy dinner made in minutes and a real family favourite.


  • 500g chicken mince

  • 2 spring onions, chopped

  • 1 tablespoon chopped parsley

  • ¼ cup dry breadcrumbs

  • 1 tablespoon oil

  • 575g jar Leggo’s Pasta Sauce – Napoletana

  • ½ cup water

  • 400g cooked pasta of choice

  • Parsley leaves for garnish


  • 1.

    In a bowl combine chicken mince, spring onions, parsley and dry breadcrumbs. Season with salt and pepper. Shape mixture into 12 balls.

  • 2.

    Heat 1 tablespoon of oil in a medium sized saucepan. Add meatballs and seal for 5-6 minutes or until browned. Add Leggo’s Pasta Sauce and water into saucepan. Cover and simmer for 5 minutes.

  • 3.

    Serve chicken balls and sauce over cooked pasta and sprinkle with parsley.

  • Tip:

  • 1.

    Chicken mince can be substituted with pork and veal mince or lean beef mince.


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