Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 cherrytomatoes.
2 Make meatballs
Add the chicken mince, garlicpowder, soysauce, 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.
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 pastawater
4 Fry meatballs and tomatoes
Meanwhile, heat a pan over a medium-high heat with a generous drizzle of oliveoil. Add the meatballs and tomatoes and fry until the meatballs are browned and the tomatoes start to pop.
Once the meatballs are browned, add the measured water (use the reserved pasta cooking water!) to the pan with the stockcube, olives, half the Granapadano and the creamcheese. Simmer for 3 min or until the meatballs are cooked through but not too dry. Season with salt and pepper. Rip the freshbasil leaves into the sauce.
Toss the drained spaghetti in the sauce. Divide among plates and sprinkle with the remaining Granapadano.