Shalini Ekanayake is a current Master of Human Nutrition student at Deakin University with hopes of becoming a registered clinical nutritionist upon completion. She has a strong passion for cooking and loves trying her hand at various cuisines and experimenting with all sorts of ingredients! Of all the types of cuisines, her favourites are Italian and of course Sri Lankan cuisine (her family’s culture).

Check out our full range of recipes here.

Chicken meatballs and broccoli olive oil pasta

Chicken meatballs and broccoli olive oil pasta

Time: 45 mins
Serving: 4 serves


  • For the Chicken Meatballs:
    • 450 g chicken mince
    • 1 egg
    • ½ cup panko crumbs
    • 2 tbsp olive oil
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp salt
    • ¼ tsp pepper
  • For the pasta
    • 1 packet of Vetta Smart Protein Penne pasta
    • ½ broccoli chopped into florets
    • 3 tbsp Olive oil
    • Salt and Pepper to season
    • ¼ tsp mixed dried Italian Herbs
    • Pinch of chilli flakes


  1. Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.
  2. To make the meatballs, mix all the ingredients together in a mixing bowl.
  3. Roll the mixture into small balls. Place on baking sheet.
  4. Bake for 25-30 minutes. (In the meantime cook the pasta)
  5. Set aside
  6. Meanwhile heat a pan with 1 tbsp olive oil and cook the broccoli florets, season with salt, pepper, dried Italian herbs and chilli flakes
  7. Add the cooked pasta and the remaining 2 tbsp of olive oil and toss.
  8. Now add the meatballs, Toss again.
  9. Serve and enjoy

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