Braised chickenballs with lentils and spinach

Braised chickenballs with lentils and spinach

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
500g chicken mince
100g ricotta
1/4 teaspoon nutmeg, freshly grated
1 egg, lightly beaten
50g breadcrumbs
freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 onion, diced
1 garlic clove, crushed
250ml chicken stock
250ml tomato puree
400g tinned lentils, drained and rinsed
100g baby spinach
2 tablespoons flat-leaf parsley, chopped
salt
spaghetti, to serve
or green salad, to serve

Method

  1. Preheat oven to 180ºC.
  2. Mix chicken mince, ricotta, nutmeg, egg and breadcrumbs in a bowl. Season with salt and freshly ground black pepper. Combine well and roll into small balls.
  3. Heat half a tablespoon of the oil in a heavy-based frypan over a medium heat and sauté chickenballs, turning often, until golden brown, for 5–6 minutes. Transfer chickenballs to a deep baking dish.
  4. Return the pan to the heat (it doesn’t have to be cleaned), add the remaining oil and the diced onion, and cook until soft. Add the garlic, stock and tomato puree, and bring to the boil. Stir in the lentils and pour mixture over the chickenballs. Cover with foil and bake in the preheated oven for 30 minutes.
  5. To serve, stir through the spinach and parsley, check the seasoning. Serve with spaghetti or a green salad.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
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