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Tuesday, 29 November 2016

Chicken meatballs with cauliflower mash

Why not use chicken in meatballs - just add a creamy paprika sauce - it makes a perfect winter warmer!

Serves Four
1 large onion
2 garlic cloves
460g chicken breasts, roughly chopped
1 tsp dried mixed herbs
200g mushrooms, roughly chopped
1 large egg, lightly beaten
2 large cauliflowers, roughly cut into florets
100g baby leaf spinach
Olive oil spray
1 tbsp smoked paprika
150ml chicken stock, made with half a stock cube
200ml half-fat sour cream
Fresh parsley, to serve
25g flaked almonds, toasted

1. Preheat the oven to 180°C/350°F/Gas mark 4.
2. Roughly chop half the onion, setting the other aside for the sauce. Bash both garlic cloves and add one to a food processor along with the chopped onion, chicken, dried herbs and mushrooms. Pulse until well combined.
3. Tip into a bowl along with the egg and mix well. Using slightly damp hands, shape into 12 meatballs, then put in the fridge to chill.
4. Bring a large pan of water to the boil and add the cauliflower. Boil for 10-12 minutes until tender, then drain well and mash with seasoning. Stir through the spinach and set aside to keep warm.
5. Lightly spritz a non-stick frying pan with the olive oil and brown the meatballs all over for 2-3 minutes (you may have to do this in batches). Place the browned meatballs on to a lined baking tray and bake in the oven for 12-15 minutes until cooked through.
6. Meanwhile, make the sauce. Finely slice the other half of the onion and cook for 3-4 minutes until just tender in the same pan used for the meatballs. Finely chop the remaining garlic clove and add to the pan, cooking for another minute.
7. Sprinkle over the smoked paprika and stir until well combined. Pour in the stock and bring to the boil, then simmer. Stir in the sour cream.
8. Serve the meatballs on a bed of the cauliflower/spinach mash, then spoon on the sauce and sprinkle with parsley and almonds.
9. Sit down, tuck in and and enjoy ...

Original recipe idea here

Each serving provides:
15.8g carbohydrate 8.3g fibre 40.6g protein 13.3g fat

As this recipe suggestion doesn't have too much colour to it,
why not spruce up your table with a small flower arrangement!

Thanks for reading - hope you may enjoy this dish soon!
All the best Jan


Jo said...

I've never used chicken in meatballs but as you say, why not. It does look very tasty.

Lee said...

Hi Jan...These look delicious.

I've just made a million lamb/meatballs which are now in my freezer. They will be part of the fare for a Christmas party in a couple of weeks time...served with a tzatziki sauce and also a sweet chilli sauce.

Thanks for visiting my blog. :)

Tom said... this looks good!

Nikki (Sarah) said...

sounds like a yummy meal and I like the flower touch. Hope you guys are having a great week.

sage said...

THat looks wonderful!

PerthDailyPhoto said...

Yuuuuum! Another deliciouso recipe to try, merci beaucoup Jan, looked back, next time I do green beans they are going to be fabulous in garlic, sprinkled with garlic!

Martha said...

Very yummy!

Jemma@athomewithjemma said...

This looks wonderful!
Thank you so much for sharing the goodness:)

Sandra Cox said...

The cauliflower/spinach mash sounds wonderful!
Have a great one, Jan.

Kasztanowy Domek said...

Delicious look!:)


Linda said...

This looks really scrumptious!!! :)

Red Rose Alley said...

Does that ever look delicious. I really like chicken, and it's one of the main meats that I eat. Thanks, Jan.


Magic Love Crow said...

Thanks so much Jan!!! Hugs!

Lisa said...

Meatballs are a firm favourite here, I've made them with turkey before too.
Lisa x