Chicken Balls with Parmesan, Rocket and Bacon

Ingredients

• 2 tbsp (30 ml)olive oil
• 3 rashersbacon, chopped
• 2 clovesgarlic, crushed
• 1 packet (40 g)wild rocket, roughly chopped
• 500 gchicken mince
• 125 mlfresh breadcrumbs
• 125 mlgrated Parmesan cheese
• 50 gpine nuts, lightly roasted
• 1 largeegg, beaten
• to tasteMaldon salt and freshly milled black pepper
• 75 mlgood-quality olive oil
• 2 clovesgarlic, crushed
• 1 can (240 g)Italian cherry tomatoes
• 1 tsp (5 ml)sugar
• to tastesalt and pepper
• 125 gpenne
• to servefreshly grated Parmesan
• zest of 1lemon

Instructions

1. 1

   Cook the filling

   Heat 30 ml olive oil in a pan and fry the chopped bacon until crisp. Add 2 crushed garlic cloves and cook over a low heat until translucent, taking care not to let them burn. Stir in the rocket and cook for 2 minutes, then set the mixture aside.

2. 2

   Shape and fry

   In a bowl, mix the chicken mince with the breadcrumbs, grated Parmesan, pine nuts, beaten egg, salt and pepper. Stir in the rocket mixture and roll the mix into small balls; it should make 25–30. Add oil to a pan and fry the balls for about 5 minutes, until just cooked.

3. 3

   Make the sauce

   Warm 75 ml olive oil gently in a saucepan and briefly fry the 2 crushed garlic cloves to release their flavour, without browning them. Add the tomatoes and cook over a low heat for about 5 minutes. Stir in the sugar, season with salt and pepper, then simmer for another 5 minutes. Add the chicken balls and simmer for 10 minutes.

4. 4

   Cook the penne

   Bring 1.5 litres salted water to the boil in a separate saucepan. Add the penne and cook for about 12 minutes, until al dente. Drain, return it to the pan and toss with olive oil.

5. 5

   Bring together

   Add the sauce and chicken balls to the penne. Serve with freshly grated Parmesan and lemon zest.

What are chicken balls with Parmesan?

These are small chicken meatballs enriched with cheese, breadcrumbs and pine nuts, served with pasta and tomato sauce. The combination draws on familiar Italian-style flavours, though the recipe is a homely take rather than a strictly traditional regional dish.

Rocket, bacon and Parmesan give the chicken mixture savoury depth, while lemon zest brings a fresh finish. Simmering the cooked balls in tomato sauce helps bring the separate elements together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 805 calories, 50g protein, 54g carbs, 49g fat.

The penne and breadcrumbs provide most of the carbohydrates, while olive oil, Parmesan, bacon and pine nuts contribute much of the fat. Chicken, Parmesan, bacon and egg supply the protein. Serve with a generous salad or vegetables to add freshness alongside the pasta.

Building flavour into the meatballs

Bacon and garlic: cook the bacon until crisp, then soften the garlic gently so it perfumes the oil without turning bitter. The rocket wilts quickly in the same pan and carries those flavours into the chicken mixture.

Breadcrumbs and egg: these help bind the mince and keep the balls tender. Pine nuts add a little crunch, while Parmesan seasons the mixture from within.

Shaping and frying

Even balls: roll the mixture into similar-sized portions so they cook at roughly the same rate. The recipe makes about 25–30 small balls.

Gentle handling: mix only until the ingredients come together, then shape without compressing the meat too firmly. Fry for about 5 minutes, just until cooked, before letting the balls finish in the sauce.

Keeping the sauce gentle

Garlic: briefly fry it in the sauce oil and keep the heat low; browned garlic can taste harsh. Adding the tomatoes after this short step prevents the garlic from continuing to fry.

Simmering: allow about 5 minutes for the tomatoes, then another 5 minutes after seasoning. Once the chicken balls go in, simmer them for 10 minutes so they take on the sauce.

Penne and serving

Pasta: cook the penne in 1.5 litres of salted boiling water for about 12 minutes, checking that it is al dente. Drain it and toss with olive oil as directed.

To finish: combine the pasta with the sauce and meatballs, then add Parmesan and lemon zest at the table. The zest adds a citrus note that balances the rich cheese and bacon.

What to serve alongside

A crisp green salad or simply dressed vegetables make an easy side for this pasta. Keep the dressing light so it does not compete with the tomato sauce and Parmesan.

If serving bread, choose a modest piece for mopping up the sauce; the penne already makes the meal substantial.

Recipe notes & tips

• Keep the garlic on a low heat so it softens without browning.
• Let the bacon and rocket mixture cool slightly before mixing it into the chicken.
• Shape the meatballs evenly so they cook at a similar pace.
• Use a gentle simmer when the meatballs are in the tomato sauce to help them hold their shape.
• Check the penne near the end of its 12-minute cooking time for an al dente bite.
• Add the lemon zest just before serving to keep its aroma fresh.

Variations

• Swap the nuts: use chopped toasted walnuts instead of pine nuts for a different crunch.
• Use spinach: replace the rocket with roughly chopped spinach and cook it until wilted.
• Add chilli: stir a pinch of chilli flakes into the sauce oil with the garlic.
• Change the pasta: serve the meatballs with rigatoni or another short pasta shape.
• Make it herbier: mix chopped parsley into the meatball mixture for a fresh savoury note.

Common mistakes to avoid

• Burning the garlic: keep the heat low and take it off the hob if it starts to colour.
• Overworking the mince: mix only until combined so the meatballs do not become dense.
• Uneven meatballs: shape them to a similar size so they cook consistently.
• Frying too long: cook for about 5 minutes, then let the sauce simmer finish the cooking.
• Boiling the sauce hard: use a gentle simmer to keep the meatballs intact.
• Overcooking the penne: start checking it around the 12-minute mark and drain when al dente.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; pasta may soften further on reheating.

Frequently asked questions