Chicken Meatballs with Vegetables and Garlic Peas

Ingredients

• Chicken Breast200 g
• Garlic1 clove (3 g)
• Carrot1/2 medium (30 g)
• Leek1/4 cup (25 g)
• Breadcrumbs1 tablespoon (14 g)
• Peas3/4 cup (150 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Clean the chicken and blend in a food processor until chopped.

2. 2

   Step 2

   Grate the carrot and chop the leek and garlic.

3. 3

   Step 3

   In a bowl, put the chicken, carrot, leek, half the garlic and breadcrumbs. Add salt and pepper to taste and, if you want, add some chopped parsley.

4. 4

   Step 4

   Mix well until you get a dough. If it's too dry, add a bit of water.

5. 5

   Step 5

   Shape the chicken meatballs with your hands. Let sit in the fridge for some minutes while you heat half the oil in a medium heated pan.

6. 6

   Step 6

   Cook the chicken balls for about 5 minutes or until browned. Cover and let cook over medium-low heat for 15 minutes.

7. 7

   Step 7

   At the same time, put the peas in a bot with boiling water for 6 minutes.

8. 8

   Step 8

   Once blanched, remove and drain.

9. 9

   Step 9

   Heat the remaining oil in a pan over medium heat.

10. 10

    Step 10

    Once heated, add the peas and remaining garlic. Add salt and pepper to taste, and stir-fry for about 3 minutes until flavorful. Remove.

11. 11

    Step 11

    Serve the chicken meatballs on a plate with the garlic peas on the side.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Meatballs with Vegetables and Garlic Peas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.