Tiny Table Cooks… Ian Haste’s Feta & Chicken Meatballs in Lemon Spaghetti

Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.

In times like these we want to minimise food waste and maximise flavour. You Tube sensation, founder of Haste’s Kitchen and father of two – Ian Haste is a champion when it comes to rustling up family-friendly meals which pack a punch, are friendly on the wallet and will easily see you through the week. His new book The 7-Day Basket truly is testament to this – 1 basket, 1 week 7 meals. Each recipe serves two people but simply double them if you are a family of four. With weekly meal-planning sorted you’ll no longer be faced with the dilemma of ‘what shall we have for dinner tonight?’. 

A few words from Ian… These lighter meatballs use lean chicken and feta to create extra crust and flavour.

Ian Haste’s Feta & Chicken Meatballs in Lemon Spaghetti

2 chicken breasts, chopped
1 garlic clove, peeled and crushed
15g basil leaves, finely chopped
20g chives
80g feta
½ slice of wholemeal bread
4 teaspoons olive oil, plus a splash for the spaghetti
200g spaghetti
juice of ¾ lemon
30g Parmesan cheese, grated
½ lemon, cut into wedges
Salt and pepper

1. Add the chicken breasts, half the garlic, three quarters of the basil, salt and pepper, chives, feta and bread to a blender and mix into a rough mince (don’t overmix and add a dash of oil if sticking).

2. Take the mixture and roll into small balls around a ping-pong ball size. Add the oil and chicken meatballs to a heated frying pan and cook for about 10 minutes, turning regularly to get an even colour and cook all. the way through. Remove and keep warm.

3. Meanwhile, add the spaghetti to a pan of boiling salted water and cook until al dente. Drain (reserving a little of the cooking water) and add to the frying pan over a high heat with a splash of oil and the lemon juice, the rest of the garlic and chopped basil.

4. Add a splash of the reserved pasta water to loosen the sauce, then add half the grated Parmesan.

5. Serve the spaghetti with the meatballs, lemon wedges and a scattering of the remaining grated Parmesan.

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