Name: Chicken meatballs with cannellini beans and spinach
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chicken
Ingredients: 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; 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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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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Method:

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.