Chicken Meatballs with Lemon Sauce, Sweet Potato Carrot Purée and Asparagus

Make chicken meatballs with lemon sauce, sweet potato carrot purée and asparagus, from the first ingredient to the finished dish.

INGREDIENTS | Makes 3 servings
400 g Chicken mince, lean (Weighed raw. At 5% fat this carries 24 g of the dish's 48 g of fat, so a standard 10% mince would add roughly 5 g a serving.)
1, about 33 g Egg white
To taste Fresh herbs
1 tsp (4.5 g) Olive oil (For the meatballs.)
1 Lemon (Juice and zest, for the sauce.)
250 g Chicken stock
1 tsp (3 g) Gluten-free plain flour
1 tsp (4.5 g) Olive oil (For the sauce.)
To taste Oregano
300 g Carrots
300 g Sweet potato
1 small piece, about 5 g Ginger
1 clove Garlic
1 tbsp (13.5 g) Olive oil (For the purée.)
300 g Asparagus (No weight came with the recipe. 300 g is 100 g a serving, and it is a small enough part of the total that a different amount moves the figures by a few calories.)
To taste Salt
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Mix the mince with the egg white, chopped herbs, salt and pepper, and roll into even balls.
2. Brown the balls in a teaspoon of olive oil, then set them aside while you build the sauce in the same pan.
3. Cook the flour into the second teaspoon of oil for a moment, whisk in the stock and let it thicken, then finish with lemon juice, zest and oregano.
4. Return the meatballs to the sauce and finish them through until cooked in the middle.
5. Peel and boil the carrots and sweet potato with the ginger and garlic until soft, drain well, and blend smooth with the tablespoon of olive oil and a little of the cooking water.
6. Boil the asparagus until tender-crisp and serve alongside.

Contains eggs and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-meatballs-lemon-sauce-carrot-puree

AI-generated images illustrating the recipe.

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