Prep Time 15 minutes - Total Time 25 minutes - Serves 3
Not your normal meatballs and red sauce, definitely not like mamma used to make; but an amazing alternative that you need to try and I’m sure you’ll love it just as much as I do.
You should have seen the look on my kid's faces when I told them they were having spaghetti and meatballs and I served them this up, hahaha. But after one bite they hooked.
Ingredients
3 chicken breast, cut into bite-size pieces.
1 tbsp of fresh thyme leaves.
1 small handful of fresh parsley, roughly chopped; plus extra for garnish.
1 lemon, zest only.
4 garlic cloves, 1 roughly chopped and 3 crushed.
1 onion, cut in half and finely diced.
1 small wine glass of white wine.
160 ml of double cream.
1 small handful of spinach, (optional).
Method
Pop into a food processor the chicken breast, herbs, lemon zest, the chopped garlic clove along with a drizzle of olive oil and season. Pulse till the chicken is minced and all the ingredients are combined. Roll into golf ball size meatballs, you should get around 12-14.
In a large frying pan add a drizzle of olive oil and fry the meatballs over a medium-high heat till nicely golden and cooked through, around 8. Once done remove from the pan and places to one side.
In the same pan add the onions and the crushed garlic with a little more oil and a pinch of salt. Slow fry over a low heat till nice and soft around 5 minutes.
Once the onions are ready turn up the heat to high and pour in the wine, allow reducing till almost gone. Next, add the cream along with the spinach if you are using it, and simmer for a couple of minutes. Check for seasoning, adjusting accordingly then return the meatballs to the sauce and simmer for a few more minutes.
Sprinkle with the reserved parsley and serve with your favourite pasta, we had it with Farfalle.
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