Meatballs with Lima Bean Stew

Ingredients

• Lima Beans1 cup (200 g)
• Chicken Breast150 g
• Garlic1 clove (3 g)
• Flour2 tablespoon (16 g)
• Spinach1 cup (30 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Parsley1 tablespoon (4 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lima beans.

2. 2

   Step 2

   Clean the chicken meat and cut into very small pieces. You can use the food processor but be careful not to grind it too much.

3. 3

   Step 3

   In a bowl mix the chicken meat with the chopped garlic and flour. Season to taste with salt and pepper and add chopped parsley if desired.

4. 4

   Step 4

   Mix well and shape into meatballs. Refrigerate.

5. 5

   Step 5

   Place a pot over high heat. While heating, chop the onion together with the tomato.

6. 6

   Step 6

   Once heated, pour half of the oil and add the meatballs. Cook over medium heat for about 5 minutes or until browned. Remove.

7. 7

   Step 7

   In the same pot used, add the remaining oil and stir-fry the onion with the tomato and a pinch of salt for 5 minutes or until it turns translucent.

8. 8

   Step 8

   Add to the pot a little water or broth and the lima beans.

9. 9

   Step 9

   After 5-7 minutes, add the meatballs and the spinach leaves.

10. 10

    Step 10

    Lower the heat, cover and cook for about 8 more minutes.

11. 11

    Step 11

    Add salt, sprinkle with chopped parsley and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Meatballs with Lima Bean Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.