Chicken meatballs with basil and white bean purée

Tender chicken meatballs served over a creamy cannellini bean and basil purée.

4 serves · 35 minutes

Ingredients

• 1 × 400 g tin cannellini beans, drained with liquid reserved
• 450 g lean chicken mince
• 1 tsp onion powder
• ½ tsp salt
• 25 g basil leaves
• 2 garlic cloves
• 45 g finely grated parmesan
• 1 lemon, zest and juice
• Oil spray

Method

1. Mash about 55 g of beans with the mince, onion powder and salt. Blend basil, garlic, parmesan, lemon zest and juice for the pesto. Mix 30 mL into the mince and form 12 balls.
2. Blend the remaining beans with the rest of the pesto, thinning with a little reserved bean liquid. Pan-fry the meatballs until golden and the centres reach 75°C.
3. Warm the bean purée in the pan with about 60 mL reserved bean liquid, then return the meatballs briefly. Divide into four serves.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.