I have been promising to share this recipe with you for the longest time, so here it is, finally! This is one of our go-to dinners when we want something comforting yet healthy. The beans mush up slightly and become a little like mashed potato, which is a good thing I promise!
The meatballs are flavoured with chilli, garlic and lemon and are super versatile so I have included a recipe to make lots of them, as they freeze well. Try them in salads, sandwiches, with pasta or just as an appetiser. Plus the mealtballs are gluten free so you can feed all those low-carb friends in your life!
Spicy chicken meatballs with white beans
2 teaspoons olive oil
1 onion, chopped
2 cloves garlic, chopped
2 teaspoons thyme leaves
300g sliced green veges such as broccollini, silverbeet, asparagus or kale
2 x 400g cans cannellini beans, drained and rinsed
3/4 cup chicken stock
12 spicy chicken meatballs, warm (recipe below)
chopped parsley and finely grated parmesan to serve
Heat oil in a large frying pan over medium heat. Cook the onion, garlic and thyme for 3-5 minutes, until softened. Add the veges, beans and stock. Cook for 5 minutes, until veges are tender. Stir through meatballs. Season to taste. Sprinkle with parsley and parmesan to serve.
Serves 4
Spicy chicken meatballs
1kg chicken mince
1 cup quinoa flakes
1 teaspoon chilli flakes
1 tablespoon finely grated lemon rind
4 cloves garlic, crushed
1 egg
2 tablespoons olive oil
Combine mince, quinoa flakes, chilli, lemon rind, garlic and egg in a large bowl. Season. Heat 1 tablespoon oil in a large non-stick frying pan over medium heat.
Use damp hands to roll the chicken mixture into golf ball-sized balls. Cook, in batches, adding more oil as needed, for 5-8 minutes, or until golden and cooked through.
Makes 28 balls
oOo These meatballs freeze well for up to 3 months. Just allow to cool then package in an airtight container or snap lock bags.
