Chicken Meatballs with Creamy Lemon Spaghetti

Name: Chicken Meatballs with Creamy Lemon Spaghetti with Grana Padano, courgette & spinach
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Spaghetti; 6 piece Chicken meatballs with Mediterranean herbs; 100 g Cooking cream; 1 piece Garlic; 1 piece Onion; 1 piece Courgette; 100 g Spinach; 1 piece Lemon; 1 sachet(s) Italian seasoning; 10 g Fresh flat leaf parsley & basil; 20 g Grana Padano flakes DOP; ½ tablespoon Olive oil; to taste Honey [or plant-based alternative]; to taste Salt and pepper

with Grana Padano, courgette & spinach

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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!"

Tags:

Calorie Smart

•High Protein

Allergens:

Hvede

•Milk

•Egg

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

90 g

Spaghetti

(Contains: Hvede May be present: Senape, Soja, Uova)

3 piece

Chicken meatballs with Mediterranean herbs

50 g

Cooking cream

(Contains: Milk)

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: Egg, Milk)

Not included in your delivery

¼ tablespoon

Olive oil

to taste

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2906 kJ

Calories695 kcal

Fat21.9 g

Saturated Fat10.4 g

Carbohydrate80.8 g

Sugar12.8 g

Dietary Fiber9.3 g

Protein41 g

Salt1.4 g

Potassium376.3 mg

Calcium106 mg

Iron2.2 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

•Spatula

•Large Sautépan with Lid

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.