5 from 9 votes
Chicken Parmesan Meatballs Spinach and Beans
These chicken and parmesan meatballs are deliciously quick. They are simple enough for a weeknight but tasty enough to impress.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
serves
Course:
Others
Ingredients
- 500 gm ground chicken
- 60 gm Parmesan Cheese grated
- 50 gm breadcrumbs preferably fresh or panko
- 1 egg beaten
- 1 tablespoon thyme chopped
The beans
- 750 ml chicken stock
- 60 ml olive oil 3 Tablespoons
- 100 gm onion finely diced
- 2 cloves garlic
- 400 gm cannelini beans 1 can drained pre-cooked
- 150 gm spinach cooked frozen or use a bunch of fresh picked
- 100 gm red bell pepper very finely diced, red capsicum
- 1 Tablespoon thyme finely chopped
- 25 gm parmesan Extra for serving
Instructions
- Combine all of the ingredients for the meatballs, adding a pinch of salt. Roll into walnut sized balls, setting aside till all of the meat is rolled.
- Bring the stock to simmer in a medium sized pot that is not too wide, so the meatballs are covered with the stock. Simmer 4-6 minutes till they are cooked and are firm to touch. Spoon them out and set aside.
- Using another pot warm the oil and add the onion, garlic, capsicum and thyme and gently sweat till softened. Add the remaining poaching stock to the onions and simmer till reduced by nearly half. (There will be about 1 cup to 1 1/2 cups of stock remaining)
- Add the beans, chicken and spinach and simmer till they are all warmed through ( if you are using fresh spinach this will still be the same.
- Finish the dish with extra parmesan ( 2 tablespoons, or sprinkle on when serving). This can be served with pasta, barley or fregola, or just bread and salad
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