Pappadelle with Meatballs
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1125 | g | Minced chicken, dark and light meat (50/50) lean |
| 135 | g | White breadcrumbs |
| 10 | g | Parsley chopped |
| 5 | g | Dried thyme |
| 60 | g | FLORA Original 6x2kg |
| 35 | g | Plain flour |
| 750 | ml | KNORR Paste Bouillon Clear Chicken |
| 500 | g | Tinned tomatoes |
| 875 | g | Pappardelle pasta |
| 185 | g | Green peppers seeds removed & chopped |
Preparation
Advance preparation
Warm the serving plates. Make up the bouillon whisking in 25g of paste to 1 ltr of boiling water.
1.In a large bowl, mix together the chicken, breadcrumbs, parsley, thyme and seasoning. Shape the mixture into 50 small balls
2.Melt the Flora Original Spread in a pan, add the flour and cook, stirring, for 1 minute. Remove from the heat, gradually stir in the stock, add the tomatoes. Cook, stirring, until the sauce comes to the boil and thickens slightly.
3.Reduce the heat to a simmer and add the meatballs, spooning the sauce over them. Cover and simmer gently for about 15 minutes, stirring occasionally, until the meatballs are thoroughlycooked.
4. Cook the pappardelle according to the manufacturers instructions, adding the green pepper for the final 2-3 minutes. Drain.
5.Serve the meatballs on a bed of the pasta masked with the sauce.
Typical Nutrient Values per serving
531 Calories, 5.2g sugars, 8.3g fat, of which saturates 1.8g, 1.05g salt (based on sodium).
