Chicken meatballs with hidden vegetables – recipe | Unilever Food Solutions UK
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Chicken meatballs with hidden vegetables

Discover this children's favorite dish for your school lunch! Add vegetables like carrots and courgette to the meatballs to give it some extra flavor. Those "hidden" vegetables bring a more healthy component to the recipe without losing its attraction.

Chicken meatballs with hidden vegetables – recipe

Ingredients

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For the meatballs

  • Chicken breast, skinless 1 kg
  • Egg 100 g
  • White breadcrumbs 40 g
  • Courgette 50 g
  • Carrots 50 g
  • Apple 50 g
  • Garlic 10 g

For the sauce

  • Rapeseed oil 20 ml
  • Sultanas 50 g
  • Onions 100 g
  • Tomato puree 20 g
  • Dried basil 1 g
  • Salt 1 g
  • Water 200 ml
  • Carrots 100 g
  • Courgette 100 g
  • Garlic 10 g

For service

  • Parmesan 20 g
  • Watercress 30 g

Preparation

  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.

Ingredients

−
+

For the meatballs

  • Chicken breast, skinless 1 kg
  • Egg 100 g
  • White breadcrumbs 40 g
  • Courgette 50 g
  • Carrots 50 g
  • Apple 50 g
  • Garlic 10 g

For the sauce

For service

  • Parmesan 20 g
  • Watercress 30 g

Preparation

  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 meatballs at 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.