[RECIPE] Easy one pot summer comfort, with chicken meatballs and rainbow veg ?
I wanted something light(ish) and relatively hands-off tonight, as to be honest I’m feeling a little lazy in the kitchen after bashing out a big batch of madeleines AND a pistachio/almond torte over the weekend.
This is all kinds of delicious, with a super fresh and vibrant vibe – thanks to the colourful veggies – and it’s much lighter than the more traditional beef/pork meatballs for a nice little twist (and I only used 4tsp of cream in the sauce!) ?
[INGREDIENTS AND METHOD]
Serves 2 (with leftovers):
1 orange bell pepper
2 small red onions
Pack of chicken sausages (I used heckfooduk 10 Italia chipolatas with tomato, mozzarella, basil and garlic)
1/2 punnet semi-dried tomatoes (approx. 80g)
2 small garlic cloves
1/2 chicken stock melt
Big handful fresh baby spinach (approx 60g)
4-5 tsp double cream
1/2 tsp dried oregano
Pinch sea salt & black pepper (to taste)
Slice the pepper and onions into biggish pieces. Pop on an oven tray with a drizzle of olive oil and roast for 30-40mins (gas 5) until lightly brown and ‘sticky’.
Meanwhile, de-skin the sausages and form into smallish meatballs (they’ll be a little sticky but it’s fine). Lightly brown/seal them in a non-stick pan on medium heat with a little olive oil. Set aside. Then 10 mins before the veg is roasted, pop the meatballs in the oven too to cook through.
Add the cooked meatballs, peppers, onions, garlic, chicken stock and water to a pan. Pop the heat on low. Add the spinach and get a lid on it for 2-3 mins to wilt.
Add the cream, oregano and season to taste. Serve with pasta of choice (I always like to add a splash of the pasta water too, right at the end to loosen it) and a little grating of parmesan if needed.