Creamy Courgetti with Chicken Meatballs
with broccolini, Parmigiano Reggiano & basil crèmeCalories
:
556 kcalProtein
:
8.6g proteinTotal
:
30 minutesDifficulty
:
Medium-30% carbs
Extra Veggies
Allergens:
- Melk (inclusief lactose)
This recipe provides 255g vegetables per portion
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
100 g
Broccolini
60 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
¼ sachet(s)
Dried oregano
100 g
Courgetti
15 milliliters
Basil crème
5 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
3 piece
Chicken meatballs with Mediterranean herbs
Not included in your delivery
1.5 tablespoon
Olive oil
⅕ piece
Low sodium chicken stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2327 kJ
Calories556 kcal
Fat41 g
Saturated Fat13.4 g
Carbohydrate10.4 g
Sugar8 g
Dietary Fiber2.3 g
Protein8.6 g
Salt0.9 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole with Lid
•Casserole
•Grater
Cooking Steps
1
- Finely chop the onion and cut the broccolini in half lengthways.
- Heat a generous drizzle of olive oil in a deep frying pan with a lid over medium-high heat, then fry the broccolini for 6 - 8 minutes, stirring regularly.
- Deglaze with a splash of water, put the lid on and fry the broccolini for another 4 - 8 minutes, or until cooked to your preference.
- Take the lid off for the last minute and season with salt and pepper to taste.
2
- In the meantime, heat a drizzle of olive oil in another deep frying pan over medium-high heat.
- Add the onion and the chicken meatballs, then cut the meatballs in half with a spatula or a wooden spoon.
- Fry the chicken meatballs for 4 - 6 minutes until cooked through.
3
- Add the cream and oregano to the chicken meatballs, then crumble in the stock cube (see pantry for amount).
- Bring to a boil, then cook for 4 - 5 minutes over low heat.
- Add the courgetti and basil crème. Season with salt and pepper to taste (see Tip).
Tip: serving the courgetti straight away helps it to keep its bite. If you'd prefer it softer, fry for another 1 – 2 minutes over medium-high heat.
4
- Serve the courgetti and chicken meatballs onto deep plates with the broccolini to the side.
- Finely grate the Parmigiano Reggiano over the broccolini.
