Sweet Chilli Chicken Meatball Pasta

• hidangan: 4 servings
• masa aktif: 15 minutes
• jumlah masa: 35 minutes

Bahan-bahan

500 g chicken mince

300 g rigatoni

2 tbsp olive oil

2 tsp paprika

1 tsp garlic granules

1 tsp oregano

50 g breadcrumbs

1 egg

3 tbsp sweet chilli sauce

2 tbsp light soy sauce

1 tsp Thai red curry paste

1 tbsp sweet chilli sauce

1 tbsp butter

1 shallot

2 cloves garlic

1 tbsp light soy sauce

2 tsp Thai red curry paste

1 tsp sesame oil

1 tsp rice wine vinegar

2 tbsp crème fraiche

250 ml chicken stock

2 spring onions (finely sliced)

Salt and pepper

Arahan

Add the chicken mince to a large bowl along with breadcrumbs, egg, 1 tbsp of the sweet chilli sauce, sesame oil, 1 tbsp of the light soy sauce, Thai red curry paste, paprika, garlic granules, oregano, salt, and pepper. Mix gently until just combined. Overmixing can make meatballs dense, so keep it light.

Pinch off small portions and roll into mini meatballs. You should end up with bite sized pieces that cook quickly and stay juicy. Heat olive oil in a large pan over medium heat. Add the meatballs and cook, turning regularly, until golden on all sides. Lower the heat slightly and continue cooking until they are cooked through. In a small bowl, mix the remaining 2 tbsp sweet chilli sauce and 1 tbsp light soy sauce.

Pour this into the pan with the meatballs still inside, tossing until glossy and coated. Remove the meatballs again and set aside. Remove the meatballs again and set aside. This step adds extra flavour and helps the sauce later cling to the pasta. At this point, put the pasta on to boil while you make the sauce.

In the same pan, add butter and let it melt. Add the shallot and cook until softened. Stir in the garlic and cook briefly until fragrant. Add sweet chilli sauce, light soy sauce, and Thai red curry paste, stirring to coat the shallots. Let this cook briefly to deepen the flavour.

Stir in crème fraiche, chicken stock and rice wine vinegar. Let the sauce simmer gently until slightly thickened and glossy. Add the cooked pasta straight into the sauce with a splash of pasta water. Toss well so the sauce coats every piece. Let it simmer for 3-4 minutes so the sauce thickens around the pasta.

Add the meatballs back into the pan and stir gently to combine. Finish with sliced spring onions and taste for seasoning.