Chicken and Spinach Meatballs

with Creamy Spaghetti

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Instructions

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1 Wilt spinach

Boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it into small pieces. Halve the cherry tomatoes

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2 Make meatballs

Add the chicken mince, garlic powder, soy sauce, salt, pepper and spinach to a large mixing bowl. With clean hands, knead until all the ingredients are fully combined. Divide the mixture into 10/15/20 pieces and shape each piece into a meatball. Refrigerate. 

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3 Boil spaghetti

Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water

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4 Fry meatballs and tomatoes

Meanwhile, heat a pan over a medium-high heat with a generous drizzle of olive oil. Add the meatballs and tomatoes and fry until the meatballs are browned and the tomatoes start to pop. 

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5 Simmer

Once the meatballs are browned, add the measured water (use the reserved pasta cooking water!) to the pan with the stock cube, olives, half the Grana padano and the cream cheese. Simmer for 3 min or until the meatballs are cooked through but not too dry. Season with salt and pepper. Rip the fresh basil leaves into the sauce.

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6 Serve

Toss the drained spaghetti in the sauce. Divide among plates and sprinkle with the remaining Grana padano

Tips for fussy eaters

Leave out the olives!

Pro tip

Don't move the meatballs around too much while frying or they might break. Only turn them once they are golden.

This one's got comfort food written all over it!

Cooking Time: 30 min

Cals 985 · Prot 68 · Carbs 101 · Fat 34

Ingredients

Number of people

Meatballs

Chicken mince 400 Grams
Spinach 100 Grams
Garlic powder 2 Grams
Soy sauce 10 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Sauce

Cherry tomatoes 150 Grams
Spaghetti 250 Grams
Olive oil 1 Tbsp
Water 150 ML
Chicken stock cube 0.5 Pieces
Kalamata olives 40 Grams
Cream cheese 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Fresh basil 15 Grams
Grana padano 60 Grams

This one's got comfort food written all over it!

Cooking Time: 30 min

Cals 985 · Prot 68 · Carbs 101 · Fat 34

Instructions

photo

1 Wilt spinach

Boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it into small pieces. Halve the cherry tomatoes

photo

2 Make meatballs

Add the chicken mince, garlic powder, soy sauce, salt, pepper and spinach to a large mixing bowl. With clean hands, knead until all the ingredients are fully combined. Divide the mixture into 10/15/20 pieces and shape each piece into a meatball. Refrigerate. 

photo

3 Boil spaghetti

Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water

photo

4 Fry meatballs and tomatoes

Meanwhile, heat a pan over a medium-high heat with a generous drizzle of olive oil. Add the meatballs and tomatoes and fry until the meatballs are browned and the tomatoes start to pop. 

photo

5 Simmer

Once the meatballs are browned, add the measured water (use the reserved pasta cooking water!) to the pan with the stock cube, olives, half the Grana padano and the cream cheese. Simmer for 3 min or until the meatballs are cooked through but not too dry. Season with salt and pepper. Rip the fresh basil leaves into the sauce.

photo

6 Serve

Toss the drained spaghetti in the sauce. Divide among plates and sprinkle with the remaining Grana padano

Tips for fussy eaters

Leave out the olives!

Pro tip

Don't move the meatballs around too much while frying or they might break. Only turn them once they are golden.

Ingredients

Number of people

Meatballs

Chicken mince 400 Grams
Spinach 100 Grams
Garlic powder 2 Grams
Soy sauce 10 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Sauce

Cherry tomatoes 150 Grams
Spaghetti 250 Grams
Olive oil 1 Tbsp
Water 150 ML
Chicken stock cube 0.5 Pieces
Kalamata olives 40 Grams
Cream cheese 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Fresh basil 15 Grams
Grana padano 60 Grams
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