Chicken meatballs with cannellini beans and spinach

Christine Capendale
4 servings Prep: 10 mins, Cooking: 25 mins
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Homemade chicken meatballs flavoured simply with onion, garlic and herb seasoning and lemon zest served with creamy tinned cannellini beans and spinach.

By Independent Contributor April 04 2022
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Ingredients (15)

For the chicken meatballs
500 g chicken mince
1 onion — finely chopped
1 egg
salt and black pepper — to season
60 ml breadcrumbs — dried
lemon zest — from 1 lemon
10 ml garlic and herb seasoning
For the cannellini and spinach
45 ml olive oil
2 garlic cloves — crushed
1 ml dried red chili flakes — or to taste
125 ml cream
125 ml chicken stock
2 tins cannellini beans — drained and rinsed
100 g baby spinach
100 g parmesan cheese
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Combine the chicken mince, onion, egg, salt and black pepper, breadcrumbs, lemon zest and the garlic and herb seasoning together in a bowl and mix well.

Wet your hands a little and shape about 24 meatballs.

Heat the olive oil in a large frying pan on low heat and add the meatballs. Cook on low heat on both sides until cooked and golden brown.  Remove from the pan and keep aside.

Add the garlic and chili flakes to the pan, then add the cream, stock and the beans. Cook for about 5 minutes then season.

Add the meatballs back into the pan as well as the baby spinach. Warm through and wilt the spinach.

Serve immediately sprinkled with Parmesan shavings or crumbled feta.

This recipe was published with permission by Christine Capendale, follow along on Instagram for more. Images photographed by Ed O’Riley.

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