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Saucey Chicken Balls

Serves 4-6


  • 400g chicken mince
  • 200g Australian creamed cottage cheese
  • 1 onion, chopped
  • 1/4 cup dry breadcrumbs
  • 2-3 teaspoons Worcestershire sauce
  • 20g Australian butter
  • 250g spinach fettucine
  • 1 x 400g can condensed mushroom soup
  • 1 x 200g tub Australian natural yogurt
  • 1 tablespoon cornflour
Download Recipe (PDF)


  1. Blend the mince, cottage cheese, onion, breadcrumbs and worcestershire sauce in a food processor until smooth. Shape mixture into balls and cook in butter until browned and cooked through. Cook fettucine until al dente, drain and keep warm. Remove meat balls from pan and add soup to remaining juices. Blend yogurt with cornflour until smooth and add to soup. Stir over a low heat until thickened but do not boil. Stir through chicken balls.
  2. To serve, divide pasta between serving bowls and top with chicken balls. Pour over sauce and garnish with chopped herbs if desired.


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