Chicken Meatballs with Pesto White Bean Purée
35 min236 kcal each
Simple baked chicken meatballs on a creamy cannellini purée blended with basil, garlic, Parmesan and lemon. High-protein comfort.
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Plan this recipeIngredients
for 5 servings- Cannellini beans, canned, low-sodium1 can
- Ground chicken454 g
- Onion powder1 tsp
- Salt½ tsp
- Fresh basil24 g
- Garlic2 clove
- Parmesan, finely grated50 g
- Lemon juice3 tbsp
- Lemon zest1 tsp
Method
Prep 15 min · cook 20 min- Heat the oven to 200 °C and line a tray.
- Mix the chicken with the onion powder, salt and a quarter of the Parmesan, roll into about 16 balls and bake 15–18 minutes until cooked through.
- Blend the beans (keep their liquid) with the basil, garlic, remaining Parmesan and the lemon zest and juice, adding bean liquid until smooth and spoonable.
- Warm the purée, spread it on plates and top with the meatballs.
- Keeps 4 days in the fridge. Reheat meatballs and purée separately for 60 seconds.
Nutrition
per servingCal
236
Protein
23g
Carbs
14g
Fat
10g
Of 0.4g of sugar per serving, 0g is added sugar.
Of 10g of fat per serving, 3.7g is saturated.
