Chicken, lentil and rye meatballs with pappardelle and almonds

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 6

For the meatballs

100g rye bread

4 tbsp milk

1 leek

50g shiitake mushrooms

2 garlic cloves

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp aniseed powder 1 x 400g tin brown lentils

50g SpinneysFOOD Fresh Parsley

120g chicken mince

1 egg

1 tbsp wholegrain mustard

SpinneysFOOD Sea Salt

SpinneysFOOD Black Pepper

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil


For the pasta

600g pappardelle pasta

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

200g mixed mushrooms

250ml pouring cream

1 lemon

1 tsp SpinneysFOOD Crushed Chilli

50g whole almonds

20g Parmesan shavings


1 Place the rye bread in a food processor and blitz until breadcrumbs form. 

2 Place the breadcrumbs in a large bowl along with the milk and set aside to soak.

3 Finely chop the leek, mushrooms and crush the garlic.

4 Heat the olive oil in a large non-stick pan over a medium heat and sauté the leek, garlic, shiitake, aniseed and season well. Cook for 5 minutes and remove from the heat.

5 Drain the lentils. Rinse well.

6 Finely chop the parsley.

7 Add the mushroom mixture, chicken mince, drained lentils, egg, parsley and mustard to the breadcrumb mixture and mix well to combine. Season well.

8 Roll teaspoonfuls of the mixture into walnut-sized balls and set aside.

9 Heat 2 tbsp of oil in a large non-stick frying pan and place over a medium heat.

10 Fry the balls in batches and cook, turning occasionally for 5 minutes, or until golden.

11 Meanwhile, cook the pasta in a pot of salted boiling water for 6-8 minutes, or until al dente.

12 Drain and reserve 250ml of cooking liquid.

13 Slice the mixed mushrooms.

14 Using the same pan the meatballs were fried in, fry the mixed mushrooms in 1 tbsp of extra virgin olive oil over a high heat until golden.

15 Increase the heat and stir in the cream, reserved pasta liquid, zest of the lemon and chilli flakes and bring to a simmer, cook until thickened. Adjust the seasoning.

16 Return the balls to the pan, add the pasta and gently toss to combine. 

17 Serve topped with the almonds and Parmesan shavings.

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