Plat
Tuscan Chicken Meatballs
45 minPour 4Nutri-Score C€€
C
45 min
45 minTuscan Chicken Meatballs
recette de
Yarin Danieli
@yarindanieli
17 recettes
30 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
ground chickenViandes500 g
egg (beaten)Produits laitiers1 morceau
breadcrumbsBoulangerie50 g
parmesan (grated)Produits laitiers40 g
garlic (minced)Fruits et légumes3 morceaux
Italian seasoningÉpices2 g
saltÉpices3 g
black pepper (ground)Épices1 g
olive oilÉpicerie30 ml- sun-dried tomatoes (sliced)Épicerie80 g
cherry tomatoes (halved)Fruits et légumes250 g
spinach (fresh)Fruits et légumes150 g- coconut milkÉpicerie400 ml
- parmesan (grated, for the sauce)Produits laitiers30 g
white riceCéréales300 g
par portion
Nutrition
666kcal
- Glucides
- 71 g
- Protéines
- 36 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Casserole
pas à pas
Préparation
- Étape 1
Make the chicken meatball mixture
- In a bowl, combine the ground chicken, egg, breadcrumbs, parmesan, garlic, Italian seasoning, salt and pepper.
- Mix until evenly combined, then roll into meatballs.
- Étape 2
Sear the meatballs
- Heat the olive oil in a frying pan over medium heat.
- Add the meatballs and brown on all sides until nearly cooked through.
- Étape 3
Build the Tuscan sauce
- Add the sun-dried tomatoes and cherry tomatoes to the pan and cook until they soften.
- Stir in the spinach and let it wilt.
- Pour in the coconut milk and simmer until the sauce thickens.
- Étape 4
Finish and serve
- Stir the parmesan into the sauce and return the meatballs to the pan.
- Simmer gently until the meatballs are cooked through and coated in sauce.
- Serve over white rice.
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