By Shelley Williams
Chicken Courgette Meatballs with Creamy Butter Beans & Garlicky Kale
Ok this one deserves a closer look ~ it’s comforting, healthy and packed full of protein! Both are delicious in their own right, but together it’s an absolute dream of a dish. Reduced the amount of butter beans
Updated at: Mon, 29 Jan 2024 23:27:01 GMT
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
22
High
Nutrition per serving
Calories552.5 kcal (28%)
Total Fat23 g (33%)
Carbs52.1 g (20%)
Sugars5.4 g (6%)
Protein35.6 g (71%)
Sodium2085.4 mg (104%)
Fiber17.4 g (62%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the meatballs (makes 12-15, smallish)
250gchicken mince
I use the ‘Italia’ one as it’s already seasoned with mozzarella, tomatoes, basil & garlic
1courgette
small, grated and squeezed to remove liquid
3 Tbsppanko breadcrumbs
1 tspsea salt
1 tspwhite pepper
For the creamy kale beans
Instructions
Step 1
Combine everything really well, from into smallish meatball shapes. Tip! Form the balls with slightly wet hands to get a smoother shape. To cook: air fry for 10-15mins, 200c. Shake occasionally and just cut one in half to check it’s done.
Step 2
Fry the garlic together with the kale for 2-3mins. Drain 1/2 the liquid from the butter beans then add them to the pan along with the water, stock, cream & oregano. Simmer for 3-5mins until everything is hot and you have a consistency to your liking. Season to taste, add the meatballs then serve with drizzles of olive oil.
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