Rigatoni with Chicken and Dill Meatballs
Chicken meatballs with dill are real saviours come mealtime. Whether you add them to soups or, as is the case here, pasta, they complement a meal beautifully, especially since you simply need to cook them in the oven with onions. That’s the best thing: no complicated prep is involved! In this recipe, they’re served with […]
Ingredients
- 1/2 recipe chicken and dill meatballs, uncooked (see note)
- red onion, thinly sliced
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) rigatoni
- 3/4 cup (180 ml) 15% cooking cream or 35% cream
- 2 tbsp (30 ml) lemon juice
- 1/4 tsp red pepper flakes
- 6 cups (180 g) kale leaves, stems removed, leaves thinly sliced
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- Spread the meatballs and onion out on the baking sheet. Using a pastry brush, cover the meatballs with the oil. Bake for 20 minutes or until cooked through and golden.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the cooking water. Drain the pasta and return to the pot.
- Add the remaining ingredients to the pot along with the reserved pasta cooking water. Cook over medium heat until the pasta is coated with the sauce and the kale is wilted, about 3 minutes. Season with salt and pepper. Add the meatballs and onion. Mix well. Adjust the seasoning.
- Serve the pasta in four shallow bowls. Season lightly with pepper. Serve immediately.
Chicken meatballs with dill are real saviours come mealtime. Whether you add them to soups or, as is the case here, pasta, they complement a meal beautifully, especially since you simply need to cook them in the oven with onions. That’s the best thing: no complicated prep is involved! In this recipe, they’re served with a speedy, delicate sauce. The meatballs flavour it nicely and it’s ready in just a few steps. Dinner will be on the table quickly tonight!