Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 6.23 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1 bunch broccolini, coarsely chopped
- 1/3 bunch basil, leaves picked
- 2 spring onions, chopped
- 40grams parmesan
- 840grams no-added-salt cannelli beans, rinsed, drained
- 3 slices high fibre multigrain bread, torn (day-old )
- 250grams lean chicken mince
- 2 cloves garlic, crushed
- 500grams zucchini spaghetti
- 1 lemon, zested, cut into wedges
- 5milliliter extra virgin olive oil cooking spray
Description
Take the stress out of dinnertime with this simple chicken meatball dish with zucchini noodles, broccolini, basil and spring onion. It's nutritionally approved too.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Add broccolini to a food processor and process until finely chopped. Add half of the basil and all of the onion and process until combined. Grate parmesan and add half to the broccolini mixture. Add 1/3 cup water, then process until almost smooth. Season. Place pesto in a bowl. Cover and refrigerate until required.
Step 2 of 4
Place cannellini beans in a large bowl. Using a fork, mash until almost smooth. In a clean food processor, process bread to make fine crumbs. Add to cannellini beans in bowl. Add mince and garlic to bean mixture. Season with pepper. Mix until well combined. Using slightly damp hands, roll mixture into 20 equal-sized balls. Place on a plate and refrigerate for 10 minutes.
Step 3 of 4
Spray meatballs with oil. Heat a large non-stick ovenproof frying pan over medium-high heat. Cook meatballs, in batches, turning occasionally, for 2 minutes or until browned. Transfer to a plate. Return all meatballs to pan and then bake for 10 minutes or until cooked. Remove from oven.
Step 4 of 4
Transfer meatballs to a plate. Add zucchini noodles to pan over medium heat and toss for 2 minutes or until just tender. Return meatballs and toss for 2 minutes or until combined. Dollop with pesto. Top with lemon zest, remaining basil and remaining parmesan. Serve with lemon wedges.
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