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Chicken Meatballs with Rocket and Fettucine Quarter small onion, very finely chopped 300g lean minced chicken 2 tablespoons breadcrumbs 1 tablespoon toasted pine nuts 2 tablespoons chopped basil leaves 1 tablespoon finely grated orange zest 1 tablespoon cold water Plain flour 1 tablespoon olive oil 100g small button mushrooms 1 cup Italian-style tomato sauce Salt Freshly ground black pepper 150g fresh fettucine 1 cup rocket To make the meatballs, place the onion, chicken mince, breadcrumbs, pine nuts, basil, zest and water in a large mixing bowl and use your hands to mix everything together well. Divide into walnut-sized portions and shape into balls. Coat lightly with flour. Heat the olive oil in a non-stick frying pan and brown the meatballs in batches over a medium heat for 5 to 6 minutes. As they cook, remove the meatballs from the pan and set aside. Add the mushrooms to the pan and cook for 3 minutes. Season to taste with salt and pepper, then return the meatballs to the pan and warm through. Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain the pasta and divide between 2 plates or shallow bowls. Top with a handful of rocket then spoon on the meatballs and sauce. Serve straight away. * From: Recipes for a Great Life, by Gabriel Gaté and Dr Rob Moodie, Hardie Grant 
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