Baked Italian Chicken Meatballs

Name: Baked Italian Chicken Meatballs in Marinara Sauce with Broccoli
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken mince; 30 Grams of Grated Parmesan; 15 ML of Tamari; 2 Grams of Dried oregano; 4 Grams of Garlic onion powder; 1 Tsp of Black pepper; 1 Tbsp of Vegetable oil; 1 Piece of Red onion; 2 Piece of Garlic cloves; 300 Grams of Broccoli; 1 Tbsp of Olive oil; 30 Grams of Tomato paste; 2 Grams of Dried thyme; 200 Grams of Tomato passata; 5 Grams of Brown sugar; 150 ML of Water; 1 Piece of Chicken stock cube; 100 Grams of Grated mozzarella; 15 Grams of Fresh basil

in Marinara Sauce with Broccoli

These Italian spiced meatballs are topped with mozzarella!

246 Reviews

Cals 763 · Prot 76 · Carbs 30 · Fat 40

Low Carb

45 min

Baked Italian Chicken Meatballs in Marinara Sauce with Broccoli

These Italian spiced meatballs are topped with mozzarella!

246 Reviews

Cals 763 · Prot 76 · Carbs 30 · Fat 40

Low Carb

Ingredients

Chicken meatballs

Chicken mince

400 Grams

Grated Parmesan 4*

30 Grams

Tamari 9*

15 ML

Dried oregano

2 Grams

Garlic onion powder

4 Grams

Black pepper

0.5 Tsp

Vegetable oil

1 Tbsp

Marinara

Red onion

1 Piece

Garlic cloves

2 Piece

Broccoli

300 Grams

Olive oil

1 Tbsp

Tomato paste

30 Grams

Dried thyme

2 Grams

Tomato passata

200 Grams

Brown sugar

5 Grams

Water

150 ML

Chicken stock cube 4*5*9*15*

1 Piece

Grated mozzarella 4*

100 Grams

Fresh basil

15 Grams

Allergens

*4 Milk, *9 Soya, *5 Eggs, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3188 / 763
Fats (g)	40.2
of which saturated (g)	14
Carbohydrates (g)	30
of which sugars (g)	13.5
Fibers (g)	8.3
Proteins (g)	75.5
Salt (g)	5.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Start marinara

Preheat the oven to 200°C/180°C fan.
Peel and finely chop the onion and garlic.
Separate the broccoli into bite-size florets.
Heat a large pot over a medium heat with a drizzle of oil.
Once hot, add the onion. Fry for 3 min or until softened.
Add the garlic, tomato paste and dried thyme.
Fry for 1 min.
Add the tomato passata, brown sugar, measured water and stock cube.
Simmer for 5 min.
Add the broccoli and simmer for 5 min further.

2 Make meatballs

Meanwhile, in a large bowl, mix together the chicken mince, tamari, oregano, garlic onion powder, half of the grated Parmesan and black pepper.
With clean hands, knead until all the ingredients are fully combined.
Divide the mixture into 10 pieces and shape each piece into a meatball.

Tip! If the mixture is too sticky to handle, shape the meatballs with wet hands.

3 Fry meatballs

Heat a non-stick pan over a medium heat with a drizzle of oil.
Once hot, add the meatballs.
Fry for 5-7 min or until starting to brown all over.

Tip! The meatballs do not have to be cooked through at this point.

4 Bake

Once the marinara sauce has simmered for 10 min, pour it into a baking dish along with the broccoli.
Add the meatballs and top the lot with the mozzarella and remaining grated Parmesan.
Bake for 5 min or until the meatballs are cooked through and the cheese is beginning to brown.