Chicken Meatballs with Creamy Lemon Spaghetti
with Grana Padano, courgette & spinach
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!"
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Spaghetti
(Contains: Tarwe May be present: Mosterd, Soja, Ei)
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: Melk (inclusief lactose), Ei)
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.
