CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chicken Meatballs with Cannellini Beans and Spinach

1

  • Overview
  • Ingredients
    18 items
  • Directions

Flavourful chicken meatballs cooked with cannellini beans and spinach in a creamy sauce, served topped with parmesan cheese shavings.  To me this is the ultimate winter warmer and one of my favourite recipes EVER!

(Serves 4)

  • 500 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