Chicken Meatballs with Creamy Lemon Spaghetti
with Grana Padano, courgette & spinach- Tarwe
- Melk (inclusief lactose)
- Ei
- Mosterd
- Soja
- Ei
- May contain traces of allergens
Recipe developer Steffi: "This recipe is ready in no time. The lemon in the sauce balances out the creaminess, which prevents the dish from becoming too heavy. The pre-seasoned chicken meatballs and the Grana Padano flakes also add a savoury element to the dish. And all that within 700 calories!"
Ingredients
90 g
Spaghetti
(Contains: Mosterd, Soja, Ei, May contain traces of allergens, Tarwe)
3 piece
Chicken meatballs with Mediterranean herbs
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ piece
Garlic
½ piece
Onion
½ piece
Courgette
50 g
Spinach
½ piece
Lemon
½ sachet(s)
Italian seasoning
5 g
Fresh flat leaf parsley & basil
10 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
Not included in your delivery
¼ tablespoon
Olive oil
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the spaghetti for 10 - 12 minutes. Reserve some of the cooking liquid, then drain and set aside.
- Meanwhile, slice the courgette into thin crescents.
- Chop the onion into half rings.
- Crush or mince the garlic.
- Heat a light drizzle of olive oil in a large deep frying pan over medium-high heat and fry the meatballs with the courgette for 4 - 5 minutes. Season to taste with salt and pepper.
- Halve the meatballs with a spatula, then add the garlic, onion and Italian seasoning to the pan. Stir, cover with the lid and fry for a further 3 minutes.
- Quarter the lemon and roughly chop the fresh herbs.
- To the vegetables, add the cream, honey, the juice of 1 lemon wedge per person and half each of the fresh herbs and cheese. Season to taste with salt and pepper, then allow to simmer over medium heat.
- When the spaghetti is done, add it to the sauce along with half of the spinach and a splash of pasta water as preferred. Cook until the spinach is wilted.
- Serve the rest of the spinach on plates and top with the lemon spaghetti and chicken meatballs.
- Garnish with the remaining fresh herbs and cheese.
- Serve the remaining lemon wedges alongside.
