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Chicken Meatballs with Pesto Zucchini Noodles
This light and tasty dinner is full of summer flavours; it is quick and easy to prepare and all cooked in one pan.
Preparation Time 16 - 17 minutes
Serves 2 people
Ingredients
2 tablespoons olive oil
½ small red onion, finely chopped clove garlic, crushed and chopped
250g chicken mince
¼ cup fresh white breadcrumbs teaspoons finely chopped parsley
¼ cup seasoned flour
250g THE WHOLE MIX Zucchini Noodles
Small handful cherry tomatoes, halved
1-2 tablespoons pesto
¼ cup small basil leaves
Preparation
Heat a film of oil in a medium sized frying pan and gently cook the onion and garlic for about 10 minutes, until softened.
Remove from the heat and allow to cool a little.
Combine the chicken mince, parsley and breadcrumbs in a bowl, mix in the onion and garlic and season with salt and freshly ground black pepper.
With wet hands shape the mixture into 8-10 walnut sized balls. Dust the meatballs with the seasoned flour.
Wipe out the pan with a paper towel and return to a medium heat, add the remaining oil. Cook the meatballs until well coloured all over. Add 1/2 cup of water to the pan, cover and simmer for 5 minutes until the meatballs are cooked through.
Remove the lid from the pan and lift out the meatballs and pour off any excess liquid. Add a splash more of oil to the pan and quickly cook the noodles for 1-2 minutes until just tender.
Divide the noodles between two plates, arrange meatballs on the noodles and then tomatoes. Dot with pesto and sprinkle with basil leaves.
