(Serves 4)

500 g   chicken mince

1          onion, chopped finely

1          egg

            salt and black pepper for seasoning

50 ml   dried breadcrumbs, soaked in 50 ml cold water

            zest of 1 lemon

10 ml   garlic and herb seasoning

30 ml   olive oil

2          garlic cloves, crushed

1 ml     dried crushed chili

125 ml cream

125 ml chicken stock 

400 g   drained, rinsed cannellini beans

100 g   baby spinach

30 g     parmesan cheese shavings


  • Combine the chicken mince, onion, egg, salt and black pepper, soaked breadcrumbs, lemon zest and the garlic and herb seasoning together in a bowl and mix well.
  • Wet your hands a little and shape about 24 meatballs.
  • Heat the oil in a large frying pan on low heat and add the meatballs.Cook on low heat on both sides until cooked and golden brown.  Remove from the pan and keep aside.
  • Add the garlic and chili flakes to the pan, then add the cream, stock and the beans.Cook for about 5 minutes then season
  • Add the meatballs back into the pan as well as the baby spinach.Warm through and wilt the spinach.
  • Serve immediately topped with parmesan shavings



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