Creamy Meatballs With penne

Serves: 4
Preparation Time: 10
Cooking Time: 20


  • 500g chicken mince
  • 2 cloves garlic, crushed
  • ½ cup breadcrumbs
  • 1 tsp lemon zest
  • ½ tsp cracked black pepper
  • 1 egg
  • 2 tbs olive oil
  • 2 tbs flour
  • 500ml (2 cups) Campbell’s Real Stock- Chicken
  • 3 tbs thickened cream
  • 1 tsp lemon zest
  • 1 zucchini, cut into thin strips (250 gm)
  • 100g snow peas, cut into thin strips
  • ½ tsp cracked black pepper
  • 1/2 bunch spring onions, thinly sliced
  • 400 gm Penne 


  1. In a large bowl combine chicken mince, garlic, breadcrumbs, lemon zest, pepper and egg, and mix well until combined. Roll mixture into 1 tbs size balls.
  2. Heat oil in a deep non- stick frypan over medium- high heat, then cook meatballs in batches until golden brown and cooked through.
  3.  Sprinkle  flour over meatballs and cook for 1 minute, stirring constantly.
  4. Add Campbell’s Real Stock and thickened cream, bring to the boil and simmer for 7-10 minutes, or until sauce is reduced.
  5. Add zucchini, snow peas and spring onions, stirring occasionally for 5 minutes or until vegetables are tender.
  6. Meanwhile fill a large pot with water and cook Penne pasta following cooking instructions.
  7. Serve creamy meatballs with pasta.


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