Ingredients
For the meatballs
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Chicken breast, skinless 1.0 kg
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Egg 100.0 g
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White breadcrumbs 40.0 g
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Courgette 50.0 g
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Carrots 50.0 g
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Apple 50.0 g
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Garlic 10.0 g
For the sauce
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Rapeseed oil 20.0 ml
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Sultanas 50.0 g
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Onions 100.0 g
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Tomato puree 20.0 g
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Dried basil 1.0 g
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Salt 1.0 g
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Water 200.0 ml
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Carrots 100.0 g
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Courgette 100.0 g
For service
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Parmesan 20.0 g
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Watercress 30.0 g
Preparation
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For the meatballs
- Mince the chicken then mix with the eggs, 50 g grated carrot, 50 g courgettes, apple, garlic and breadcrumbs then roll into balls and allow to chill until needed.
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For the sauce
- Sweat the remaining grated carrots and courgettes in oil then add the tomato puree, sultanas, dried basil and garlic and cook for a further minute then add the water and tinned tomatoes.
- Bring to the boil then simmer for 20 min. or until thicken slightly.
- Remove and cover until needed.
- Cook the pasta then refresh and cover until needed.
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For service
- Roast the meatballsat 180ºC for 8-10 min. then reheat the pasta and sauce.
- Mix the meatballs with the sauce then plate the pasta and spoon in the meatballs and sauce.
- Garnish with the watercress and parmesan.