Cajun-style chicken meatballs recipe

By Bren Parkins Knight

  1. Serves 4
  2. Takes 35 minutes to make, plus making the tagliatelle
  3. Rating

A finger-lickin' good chicken recipe.

tried and tested
Cajun-style chicken meatballs


  1. 450g boneless, skinless chicken thighs
  2. 2 tsp Cajun spice mix
  3. 2 tsp hot chilli sauce
  4. 1 tbsp chopped parsley
  5. 1 tsp cornflour
  6. 2 tbsp plain flour
  7. 2 peppers (1 red, 1 yellow) halved lengthways
  8. 2 tbsp sunflower oil
  9. 150ml soured cream
  10. 1 packet fresh tagliatelle
  11. Fresh coriander, to garnish


  1. 1. Mince the chicken using a mincer (or ask your butcher to mince it for you).
  2. 2. Add the spice mix, chilli sauce, a little salt, parsley and cornflour. Mix together. Divide into 12-16, roll into meatballs and coat in the flour.
  3. 4. Slice the peppers into strips. Heat the oil in a pan and fry the peppers until they are slightly burnt at the edges. Use a slotted spoon to remove to a plate.
  4. 3. In the same pan, fry the meatballs over a medium heat for about 10 minutes, turning, until browned. Return the peppers to the pan with the soured cream and a little water.
  5. 5. Put the pasta in a pan of boiling lightly salted water and cook according to pack instructions. Drain and return to the pan. Add the sauce and toss to coat. Serve topped with the meatballs and garnish with the coriander.

Chef's tip

This recipe is made using the Kenwood Chef and its attachments.


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June 6

Really nice, but I didnt think that it went particularly well with pasta. Next time i think i would leave the sauce and pasta and serve with sticky rice and sweet chilli sauce. Would also be nice as a canape with sweet chilli sauce

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