Recipe for a delicious and budget-friendly lunch with products from the latest leaflet!
Ingredients
For the chicken meatballs:
– 500g ground chicken meat
– 1 egg
– 1/4 cup breadcrumbs
– 2 cloves garlic, finely chopped
– 2 tablespoons fresh parsley, finely chopped
– 50g grated Trappist cheese
– Salt and pepper to taste
– Olive oil for frying
For the pesto spaghetti:
– 300g spaghetti
– 1/2 cup pesto sauce
– Parmesan cheese (optional, for garnish)
Preparation
Chicken meatballs:
In a large bowl, mix together ground chicken meat, egg, breadcrumbs, finely chopped garlic, parsley, grated trappist cheese, salt, and pepper. Mix well until all ingredients are combined. Shape the mixture into small meatballs. Heat a little olive oil in a frying pan over medium heat. Fry the chicken meatballs until golden brown on all sides, about 8-10 minutes. Transfer them to a plate lined with paper towels to absorb any excess oil.
Pesto spaghetti:
Cook the spaghetti according to the package instructions in salted water until al dente. Once the spaghetti is cooked, drain it and return it to the pot. Add the pesto sauce to the spaghetti and mix well to combine.
Serve the pesto spaghetti on a plate, then add the chicken meatballs on top of the spaghetti. Optionally, sprinkle with parmesan cheese before serving.
Serve hot and enjoy! 😊
