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Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the olive oil in a pan over medium heat, then add the diced shallot and garlic. Season with a pinch of salt and cook gently for 5-6 minutes.
1 tbsp Olive oil
2 Shallots
2 cloves Garlic
Step 2
Stir in the chilli flakes, then pour in the tinned tomatoes. Fill the tin with water halfway and pour back in (this will help to loosen the sauce). Season with a big pinch of salt and pepper, and leave to simmer gently while you make the meatballs.
1 pinch Chilli flakes
1 x 400g tin Chopped tomatoes
Step 3
Add the shallot, garlic, and parsley to a food processor and blend until a coarse paste forms. If you do not have a food processor, finely dice them instead.
30 g Parsley
1 Shallot
1 Garlic clove
Step 4
In a large mixing bowl, combine the shallot mixture, chicken mince, milk, and breadcrumbs. Season with another pinch of salt and pepper.
300 g Chicken mince
1 tbsp Milk
30 g Breadcrumbs
Step 5
Shape the mixture into balls and place them in the fridge for 5-10 minutes to set.
Step 6
In a large oiled frying pan, fry the meatballs for a few minutes on each side until golden.
Step 7
Pour the drained lentils into the marinara sauce and heat through gently.
1/2 x 400g tin Green lentils
Step 8
Nestle the meatballs into the sauce and leave to gently simmer until the meatballs are cooked through.
Step 9
Top with lots of grated parmesan and serve.
10 g Parmesan
For
2
M
I
For the meatballs:
300
g
Chicken mince
1
Shallot
1
Garlic clove
30
g
Parsley
30
g
Breadcrumbs
1
tbsp
Milk
For the marinara sauce:
1
tbsp
Olive oil
2
Shallots
2
cloves
Garlic
1
pinch
Chilli flakes
1
x 400g tin
Chopped tomatoes
1/2
x 400g tin
Green lentils, cooked
To finish:
10
g
Parmesan
Per Serving
Calories
451kcal
Fat
12g
Carbs
47g
Protein
49g
Fibre
6g
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K
Katy T
2 hours ago
Delicious!
Like
Reply
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Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the olive oil in a pan over medium heat, then add the diced shallot and garlic. Season with a pinch of salt and cook gently for 5-6 minutes.
1 tbsp Olive oil
2 Shallots
2 cloves Garlic
Step 2
Stir in the chilli flakes, then pour in the tinned tomatoes. Fill the tin with water halfway and pour back in (this will help to loosen the sauce). Season with a big pinch of salt and pepper, and leave to simmer gently while you make the meatballs.
1 pinch Chilli flakes
1 x 400g tin Chopped tomatoes
Step 3
Add the shallot, garlic, and parsley to a food processor and blend until a coarse paste forms. If you do not have a food processor, finely dice them instead.
30 g Parsley
1 Shallot
1 Garlic clove
Step 4
In a large mixing bowl, combine the shallot mixture, chicken mince, milk, and breadcrumbs. Season with another pinch of salt and pepper.
300 g Chicken mince
1 tbsp Milk
30 g Breadcrumbs
Step 5
Shape the mixture into balls and place them in the fridge for 5-10 minutes to set.
Step 6
In a large oiled frying pan, fry the meatballs for a few minutes on each side until golden.
Step 7
Pour the drained lentils into the marinara sauce and heat through gently.
1/2 x 400g tin Green lentils
Step 8
Nestle the meatballs into the sauce and leave to gently simmer until the meatballs are cooked through.
Step 9
Top with lots of grated parmesan and serve.
10 g Parmesan
For
2
M
I
For the meatballs:
300
g
Chicken mince
1
Shallot
1
Garlic clove
30
g
Parsley
30
g
Breadcrumbs
1
tbsp
Milk
For the marinara sauce:
1
tbsp
Olive oil
2
Shallots
2
cloves
Garlic
1
pinch
Chilli flakes
1
x 400g tin
Chopped tomatoes
1/2
x 400g tin
Green lentils, cooked
To finish:
10
g
Parmesan
Per Serving
Calories
451kcal
Fat
12g
Carbs
47g
Protein
49g
Fibre
6g
Only visible to you
Made it?
Cancel
K
Katy T
2 hours ago
Delicious!
Like
Reply
Cancel
