CHICKEN MEATBALLS WITH ZUCCHINI AND SPAGHETTI
SERVES 4 “Use sausages to make quick meatballs”
8 (700g) chicken sausages 2 tbs finely chopped basil leaves 2 large zucchini 300g spaghetti 2 tbs extra virgin olive oil 2 tbs sherry or red wine vinegar 30g unsalted butter 2 tbs pine nuts, toasted and chopped Grated parmesan and micro radish or
extra basil to serve Squeeze the chicken from the sausage casings and mix in the basil. With slightly wet hands form 16 meatballs using about 1½ tbs mixture for each. Chill for 10 minutes to firm up.
Meanwhile cut the zucchini into long thin ribbons (a mandoline is ideal), then with a sharp knife cut each ribbon into thin strips. Season with 1 tsp salt and set aside.
Bring a large saucepan of water to the boil. Add the spaghetti and cook until al dente. Drain, reserving 1/3 cup (80ml) cooking liquid.
Heat the oil in a large frypan over medium heat. Add the meatballs and cook, turning, for 8-10 minutes until cooked through and dark golden.
Deglaze the pan by adding the vinegar, reserved cooking water and butter, and scraping the pan with a spoon. Toss spaghetti with zucchini and serve with meatballs and sauce from the pan. Scatter over pine nuts, parmesan and herbs. NUTRITION • 30G PROTEIN • 18G SAT FAT • 57G CARB • 2G SUGARS • 1225MG SODIUM • 910 CAL (3820KJ)