“These lighter meatballs use lean chicken and feta to create extra crust and flavour,” says Ian Haste, YouTuber and chef.

They’re pretty simple to chuck together too…

Chicken and feta meatballs from The 7-Day Basket by Ian Haste
Al Richardson/Headline Home/PA
Chicken and feta meatballs from The 7-Day Basket by Ian Haste
Print Recipe
Nutrition Facts
Feta and chicken meatballs in lemon spaghetti
Amount Per Serving
Calories 787 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 11g69%
Cholesterol 190mg63%
Sodium 984mg43%
Potassium 1173mg34%
Carbohydrates 83g28%
Fiber 5g21%
Sugar 6g7%
Protein 74g148%
Vitamin A 1185IU24%
Vitamin C 25mg30%
Calcium 444mg44%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Feta and chicken meatballs in lemon spaghetti

A new pasta dish to add to your repertoire. These lighter meatballs use lean chicken and feta to create extra crust and flavour.
Cook Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 2
Calories: 787kcal
Author: Ian Haste


  • 2 chicken breasts
  • 1 garlic clove
  • 15 g basil leaves
  • 20 g chives
  • 80 g feta
  • 1/2 slice of wholemeal bread
  • 4 tsp olive oil, plus a splash for the spaghetti
  • 200 g spaghetti
  • juice from 3/4 of a lemon
  • 30 g parmesan cheese grated
  • 1/2 lemon cut into wedges
  • Salt and pepper


  • 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).
  • 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.
  • 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. Add a splash of the reserved pasta water to loosen the sauce, then add half the grated Parmesan.
  • Serve the spaghetti with the meatballs, lemon wedges and a scattering of the remaining grated Parmesan.


Calories: 787kcal | Carbohydrates: 83g | Protein: 74g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 190mg | Sodium: 984mg | Potassium: 1173mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1185IU | Vitamin C: 25mg | Calcium: 444mg | Iron: 3mg

The 7-Day Basket by Ian Haste, photography by Al Richardson, is published by Headline, priced £25. Available from Amazon.

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