Chicken Meatballs for Carbonara Pasta

 Chicken Meatballs for Carbonara Pasta 

Serves 3–4

Ingredients

412 g minced chicken breast

35 g plain crackers, finely crushed

65 ml milk

41 g egg (≈ ¾ large egg, beaten)

1½ cheddar sandwich cheese slices (≈ 30 g), finely chopped

10 g olive oil (≈ 2 tsp)

1 small garlic clove (≈ 3 g), very finely minced or grated

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon dried parsley / Italian herbs

Method

1. Soak crackers
2. Mix crushed crackers with milk until soft and paste-like.
3. Prepare meatball mixture
4. In a bowl, combine minced chicken, soaked crackers, egg, chopped cheddar, olive oil, minced garlic, salt, pepper, and dried parsley.
5. Mix gently until combined. Avoid overmixing.
6. Shape meatballs
7. Roll mixture into small meatballs, about 18–20 g each.
8. Cook meatballs
9. Pan-fry: Heat a little oil in a pan on medium-low. Cook meatballs 6–7 minutes, turning gently until golden and cooked through.
10. OR Bake: Preheat oven to 190°C. Bake meatballs 14–16 minutes until cooked through.
11. Rest
12. Let meatballs rest for 2 minutes to redistribute juices.
13. Serve with carbonara
14. Toss cooked pasta with carbonara sauce off heat.
15. Add meatballs gently and mix.
16. Finish with extra grated cheese and black pepper if desired.

Notes 

• I used Jacob cream crackers
• According to ChatGpt this can be frozen