Quick bites: Feta chicken meatballs in lemon spaghetti

This recipe is from The 7-Day Basket by Ian Haste, published by Headline, £25.

You’ll need

• 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

Method

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.

Roll the mix into small balls. Add oil and meatballs to a heated frying pan and cook for about 10 minutes, turning regularly. Remove and keep warm.

Add the spaghetti to boiling water, cook until al dente and drain. Reserve a little of the water. Add to the frying pan with oil, the lemon juice, the rest of the garlic and chopped basil. Add a splash of the reserved pasta water, then half the grated Parmesan.

Serve with lemon wedges and the remaining grated Parmesan.