Meatballs just got a little more grown up! And healthier!
(An easy way to sneak greens into your family’s meals!)
(Or 3 if you’re really hungry!!
For the meatballs:
First wilt 100g spinach in a pan. Then allow to cool, squeeze out the liquid, roughly chop and set aside.
Then mince 450g chicken (ideally thighs) and two garlic cloves in a food processor. (Don’t be afraid of the raw garlic! :))
Then season the chicken mix with 1/4 tsp of salt and pepper, 1 tsp oregano and stir in the spinach.
Line a baking dish with greaseproof paper and spray with frylight. Roll chicken into 16 meatballs and place in the dish.
Bake at 200 degrees for 30 minutes.
Meanwhile prepare the sauce:
Sauté one finely chopped onion and one garlic clove.
After the chicken has cooked for 30 minutes remove from the oven. Removing the greaseproof paper!!!
Toss the meatballs with the sautéed onions, 2 tins of chopped tomatoes, 1/4 tsp of salt and pepper, 1 tsp of oregano and 1 tsp of sweetener (or honey if you don’t like sweetener – but don’t forget to count the syns).
Cover, and bake for a further 30 minutes.
Great for batch baking and freezing.
Syn free on the Slimming World plan.