Chicken Meatballs in Tomato Sauce with White Beans

• 500gchicken mince
• 40 gdried breadcrumbs
• 30gParmesan, finely grated
• 1egg, beaten
• 1garlic clove, grated
• 1 tspdried oregano
• 2 tbspolive oil
• fine salt
• black pepper
• 1onion, finely chopped
• 1carrot, coarsely grated
• 1celery stick, finely chopped
• 2garlic cloves, sliced
• 500gpassata
• 240 gdrained cannellini beans (from one 400 g tin), rinsed
• 150mlchicken stock
• 15gbasil, leaves torn
• 300 gdried orzo
• chilli flakes, for the adults (optional)

Method

1. 1Put the chicken mince, breadcrumbs, Parmesan, egg, grated garlic, oregano, a good pinch of fine salt and plenty of black pepper in a bowl. Mix with your hands until it just comes together, then stop. Overworked mince gives you bouncy meatballs. Roll into 20 small balls with wet hands.
2. 2Heat 1 tablespoon of the olive oil in a large deep frying pan over a medium-high heat. Brown the meatballs in two batches for 4 to 5 minutes each, turning them, until golden on most sides. They will not be cooked through yet. Lift onto a plate.
3. 3Turn the heat down to medium and add the remaining oil. Cook the onion, carrot and celery with a pinch of salt for 8 minutes until soft and sweet, then add the sliced garlic for 1 minute until it smells fragrant.
4. 4Pour in the passata and stock, scraping up anything stuck to the pan. Add the cannellini beans and bring to a gentle simmer.
5. 5Return the meatballs and any juices to the pan. Cover and simmer for 15 minutes, turning once, until the sauce has thickened and the meatballs are cooked to 75°C for 30 seconds in the centre.
6. 6Meanwhile, cook the orzo in salted boiling water according to the packet, then drain.
7. 7Taste the sauce and season. Stir the basil through, then spoon the meatballs and beans over the orzo. Put chilli flakes on the table for anyone who wants heat.

Per serving

kcal

733

protein

44.7g

fibre

10.2g

carbs

86.9g

fat

21.9g