Creamy Paprika Chicken Meatballs

Creamy Paprika Chicken Meatballs I love Chicken Meatballs- especially when they're cooked up in a creamy sauce! This is a really quick, satisfying dinner - even quicker if you prep the meatballs ahead of time... I honestly think that if you make this once, it's going to be a regular for a really long time! We usually have it with rice, but it's lovely with spaghetti too. Recipe is below - I'd love to know if you're going to make it this week. A xx Feeds 4 500g chicken mince A handful of flour Oil for frying 1 onion finely sliced 1 red pepper finely sliced 1 yellow pepper finely sliced 2 tsp smoked paprika 300g creme fraiche (you can use reduced fat) 200ml chicken stock A large handful of fresh spinach roughly chopped Salt and pepper Place the chicken mince in a bowl and season with salt and pepper. Use your hands to mix in the seasoning. Divide into roughly 20-24 balls. Roll then in the palms of your hand before rolling in flour. Heat a good glug of oil in a large, deep non-stick frying pan. Fry the meatballs for 10 minutes on a medium heat until browned all over. Set aside. Heat a little more oil. And add the peppers and onion. Fry for 5 minutes. Stir in the paprika for the final minute. Mix the creme fraiche and stock together and pour into the pan. Season with salt and pepper Gently bring to the boil before returning the meatballs to the sauce with the chopped spinach. Simmer for 5 minutes or until the sauce has reduced and thickened a little and the meatballs are cooked through

Unbalanced

% Daily Values based on a 2,000 calorie diet