Spaghetti with broccoli chicken balls in cream sauce

  • cooking icon 30 minutes

Recipe in collaboration with

As Cooked by Ginger


For 4 persons

  • 375 g

  • 2

    small heads of broccoli

  • breadcrumbs

  • 4 dl


  • 2

    glasses of white wine

  • 2

    chicken stock cubes

  • dried chives

  • 400 g

    seasoned minced chicken

  • olive oil

  • salt and pepper

Spaghetti rustica

Spaghetti Rustica

Soubry spaghetti rustica has a rough surface, allowing for perfect absorption of the sauce. Soubry spaghetti rustica is ideal with tomato sauces and/or meat such as chicken breast, lamb shank or pork tenderloin.


  1. Cut the florets from the broccoli and cook in salted water until tender.
  2. Drain and cool under cold water. Crush the florets and mix among the minced meat with some breadcrumbs.
  3. Cook the pasta al dente as directed on the packaging.Roll balls of the minced meat and fry in a pan with olive oil.
  4. Remove the balls from the pan and add some extra olive oil with a generous amount of dried chives.
  5. After one minute, pour in the white wine and crumble the stock cubes over the top.
  6. Let the white wine boil down a bit and add the cream. Lower the heat, add the meatballs and cook briefly.
  7. Add the pasta, mix everything together and serve with some chives.

The best way to cook pasta

Related recipes

View all recipes

Subscribe for more pasta inspiration