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Ingredients

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Method:


Delicious chicken meatballs with a tasty tomato sauce on a bed of zucchini spaghetti, perfect for that no pasta meal

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Preparation

  1. Method:

    1. In a bowl, combine 10 g of garlic, parsley, parmesan cheese, eggs, chicken mince, breadcrumbs and Robertsons Chicken Spice. Form into 55 g meatballs.
    2. Fry the meatballs on all sides until brown, ± 6 min.
    3. In a large pan, heat 30 g of butter, add the onions and 10 g of garlic, and cook until translucent.
    4. Add the Knorr Professional Tomato Pronto and 15 g of Robertsons Veggie Seasoning and chopped basil. Bring to the boil and simmer for 10 min.
    5. Add in the cooked meatballs and cook for a further 5 min.
    6. In a pan, heat 70 g of butter over medium-high heat. Add 40 g of garlic and the zucchini, and cook until just tender, ± 3 min.
    7. Season with 35 g of Robertsons Veggie Seasoning.
    8. Sprinkle the cheese on top of the meatballs and brown under a salamander. Garnish with basil leaves.
  2. Chef’s Tip:

    • Replace the chicken mince with beef mince for a meaty taste.
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