[RECIPE] Easy one pot summer comfort, with chicken meatballs and rainbow veg I…

[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
100ml water
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.