Ingredients

Method

• 500 g chicken mince
• 250 g streaky or back bacon, finely chopped
• 1 cup Parmesan, grated, plus extra for sprinkling
• 1 t garlic, crushed
• 1 t fresh thyme, chopped
• 1 large free-range egg, at room temperature
• Sea salt and freshly ground black pepper
• 1/2 - 3/4 cup breadcrumbs
• Plain flour, for dusting
• Olive oil, for frying
• 500 g spaghetti, cooked until al dente, for serving
For the red pepper sauce:
• 1 onion, diced
• 1 t fresh garlic, crushed
• Olive oil, for frying
• 1 1/2 t fresh thyme, chopped
• 2 T roast red pepper pesto
• 2 x 400 g chopped peeled tomatoes
• Sea salt and freshly ground black pepper
• 1 1/2 t fresh parsley, chopped

Method

Ingredients

Combine the chicken, bacon, Parmesan, garlic, thyme, egg and seasoning. Gradually mix in the breadcrumbs.

Roll the mixture into balls, about 4 cm in diameter, and dust each in flour.

Sear in a little olive oil until browned, then transfer, along with the pan juices, to a saucepan. Add the red-pepper sauce, cover and simmer for 2 minutes over a low heat.

Serve immediately spooned over the hot pasta, sprinkled with a little grated Parmesan.

To make the roast red-pepper sauce, soften the onion and garlic in a little olive oil. Add the thyme and pesto and cook for 5 minutes. Add the tomatoes and season. Reduce the heat and simmer for 15 minutes, stirring occasionally. Stir in the fresh parsley.