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For the meatballs

  • Chicken breast, skinless 1.0 kg
  • Egg 100.0 g
  • White breadcrumbs 40.0 g
  • Courgette 50.0 g
  • Carrots 50.0 g
  • Apple 50.0 g
  • Garlic 10.0 g

For the sauce

  • Rapeseed oil 20.0 ml
  • Sultanas 50.0 g
  • Onions 100.0 g
  • Tomato puree 20.0 g
  • Dried basil 1.0 g
  • Salt 1.0 g
  • Water 200.0 ml
  • Carrots 100.0 g
  • Courgette 100.0 g

For service

  • Parmesan 20.0 g
  • Watercress 30.0 g
  1. 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.
  2. 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.
  3. 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.