|500 g||chicken mince|
|1||onion — finely chopped|
|salt and black pepper — to season|
|60 ml||breadcrumbs — dried|
|lemon zest — from 1 lemon|
|10 ml||garlic and herb seasoning|
|45 ml||olive oil|
|2||garlic cloves — crushed|
|1 ml||dried red chili flakes — or to taste|
|125 ml||chicken stock|
|2 tins||cannellini beans — drained and rinsed|
|100 g||baby spinach|
|100 g||parmesan cheese|
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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