Polpette di Pollo e Zucchine al Pomodoro (Chicken and Courgette Meatballs in Tomato Sauce)
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Ingredients
- 500 g chicken mince
- 1 courgettes, grated
- 60 g fresh breadcrumbs
- 1 eggs
- 30 g parmesan, grated
- 500 g passata
- 2 garlic cloves
- 1 fresh basil
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 329 kcal
- Protein
- 33.4 g
- Carbohydrate
- 14.5 g
- of which sugars
- 6.8 g
- Fat
- 14.5 g
- of which saturates
- 4.6 g
- Fibre
- 2.7 g
- Salt
- 0.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Squeeze the grated courgette dry in a clean tea towel, then mix with the chicken mince, breadcrumbs, egg and parmesan. Season and shape into 16 meatballs.
- 2
Heat the olive oil in a large pan and brown the meatballs all over for 6-7 minutes, then lift out.
- 3
Add the garlic to the pan and cook for 1 minute, then pour in the passata and simmer for 5 minutes.
- 4
Return the meatballs to the sauce, cover and simmer for 12-15 minutes until cooked through with no pink remaining.
- 5
Tear over the basil and serve.
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