TODAY’S RECIPE: Basil & lemon chicken meatballs

Flavourful lighter version. Serves 4. Ingredients

Lemon, zested and juiced 50g fresh breadcrumbs 1 tbsp milk

50g grated mozzarella 2 tbsp sundried tomato pesto

500g chicken mince 15g basil, stems finely chopped and leaves roughly chopped 5 garlic cloves, crushed 2 tbsp olive oil

1 onion, finely chopped 400g can cherry tomatoes Pinch of sugar Cooked pasta, to serve

Method

1 Mix lemon zest, breadcrumbs and milk together. Add mozzarella, pesto, chicken, most of the basil leaves and half the garlic. Season and mix together with your hands. Roll into 20 balls. Heat oil in pan over mediumhigh heat. Add meatballs and coat in oil. Fry for 6-8 mins until browned all over. Remove to a plate.

2 Tip onion into pan with pinch of salt. Stir to coat. Cook for 8-10 mins until beginning to soften, then stir in remaining garlic and basil stems. Cook for 2-3 mins until fragrant. Tip in can of tomatoes, then swill out the can with water and add to pan. Stir in sugar and seasoning. Bring to simmer. Nestle meatballs in sauce. 3 Cook for 15 mins until meatballs cooked through. Season if needed. Spoon over pasta and top with basil.

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