Chicken and Spinach Meatballs

with Creamy Spaghetti
This one's got comfort food written all over it!
Cals 985 · Prot 68 · Carbs 101 · Fat 34
Chef's choice
Family-Friendly
Try Hello Chef Now
30 min
photo
This one's got comfort food written all over it!
Cals 985 · Prot 68 · Carbs 101 · Fat 34
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

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

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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