Creamy Wholegrain Penne with Chicken Meatballs and Spinach
topped with panko crumbs and Grana PadanoCalories
:
821 kcalProtein
:
47.8g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Ei
- Lupine
- Ei
- Mosterd
- Soja
- May contain traces of allergens
This recipe provides 358g vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Wholegrain penne
(Contains: Gluten, Tarwe May be present: Lupine, Ei, Mosterd, Soja)
½ piece
Onion
½ piece
Garlic
½ sachet(s)
Middle Eastern spice mix
½ sachet(s)
Mexican-style spices
½ sachet(s)
Ground fennel seed
½ pack
Chopped tomatoes
100 g
Spinach
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
20 g
Grana Padano flakes DOP
(Contains: Melk (inclusief lactose), Ei)
3 piece
Chicken meatballs with Mediterranean herbs
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
¼ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3434 kJ
Calories821 kcal
Fat28.3 g
Saturated Fat12.3 g
Carbohydrate88.2 g
Sugar17.4 g
Dietary Fiber16 g
Protein47.8 g
Salt3.4 g
Potassium635.3 mg
Calcium121.5 mg
Iron2.3 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
•Pan
•Garlic Press
•Large Frying Pan
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water with a pinch of salt in a pot or saucepan.
- Melt the butter in a frying pan over medium-high heat and fry the meatballs for 3 - 4 minutes until evenly browned. Lower the heat and cover with the lid, then fry for a further 6 - 7 minutes or until the meatballs are done. Remove from the pan.
- Boil the pasta for 10 - 12 minutes. Drain, but reserve 50ml per person of the cooking liquid and set aside.
- Finely chop the onion and crush or mince the garlic.
2
- Heat a light drizzle of olive oil in the same large frying pan over medium-high heat. Fry the onion, garlic, Middle Eastern spice mix, Mexican-style spices, and ground fennel with a pinch of salt for 4 - 5 minutes. Deglaze with the balsamic vinegar.
- Add the chopped tomatoes and 50 ml of the cooking liquid per person. Stir in the spinach, cover, and let it simmer for 6 - 8 minutes.
- Cut the chicken meatballs in half.
3
- In the meantime, heat a small knob of butter in a frying pan over medium-high heat. Add the panko breadcrumbs and season with pepper and salt.
- Fry until the panko turns golden brown, then remove from the pan and set aside.
- Stir the penne, meatballs, cream cheese, and half of the Grana Padano into the tomato sauce. If necessary, add more cooking liquid.
4
- Serve the penne on plates and top with the panko crumbs.
- Garnish with the rest of the Grana Padano.
