Chicken Meatballs with Bologanese Macaroni Pasta

Boo has always been a manic for meatballs so the moment I chanced upon this recipe online, I though it is a great chance for me to show off my erhh.. um  cooking skills ( I was actually feeling a bit guilty when typing the "cooking skills")!

This is the dish I have prepared ! Frankly speaking it was my first attempt making it and I did a few alternations to its original recipe.

Ingredients (Serve 2, 11 meatballs)

1 bottle of Bologonese sauce
300g of Macaroni
3 tablespoons of Parmesan shreds
1 can of button mushrooms
276g of minced chicken meat
1 Japanese cucumber
1 egg
2 cloves of garlic
1/2 teaspoon of pepper
1/2 teaspoon of salt

The blending machine strikes again. I have blended the cucumber first, followed by adding the minced meat, garlic, egg and finally the parmesan shreds. Blending the whole lot of the ingredients added and you got this:

Looks a lot like Avocado drink.. well, I guess it's from the cucumber..

Roll the mixture into little meatballs.

P.S They don't look not so little after all.. =)

Do take note that as I do not have a baking sheet to lay over the baking tray, a piece of aluminum foil was placed over and I applied some margarine onto it. THIS IS TO PREVENT the meatballs from sticking to the surface of the foil. 

Preheat the oven at 230 degrees and put in the meatballs to bake for 18 minutes.  

While waiting for the meatballs, I went on the preparing the small elbow macaroni and most importantly the sauce. 

Bologonese sauce

Pour the entire bottle of the bologonese sauce  and add in the sliced button mushroom. Stir the mixture in slow flames while adding some cheese shreds based on your own preference. 

Finally it is time to serve the finishing dish. I have also added some butter head leaves and cherry tomatoes as appetizer.