(Serves 4)

400 g               chicken mince

1                      small onion, chopped finely

1                      egg yolk

                        salt and black pepper for seasoning

50 ml               dried breadcrumbs

                        zest of 1 lemon

10 ml               garlic and herb seasoning

30 ml               olive oil

30 ml               butter

1                      onion, thinly sliced

2                      garlic cloves, crushed

15 ml               flour

100 ml             yoghurt OR cream

300 ml             chicken stock  

1 X400g           tinned cannellini beans, drained and rinsed

1                      lemon, zested

80 g                 baby spinach

100 g               feta cheese


  • Combine the chicken mince, 1 finely chopped onion, egg yolk, salt and black pepper, breadcrumbs, lemon zest and the garlic and herb seasoning together in a bowl and mix well.
  • Wet your hands a little and shape about 20 small 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 butter to the same pan and add the sliced onion and garlic. Cook for a few minutes to soften the onion then stir in the flour.  Add the stock, yoghurt or cream and stir well to mix.  Add the beans and lemon zest and simmer for a few minutes then season
  • Add the meatballs back into the pan as well as the baby spinach. Warm through  to wilt the spinach.
  • Serve immediately topped with the feta cheese and some crusty bread on the side



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