Chicken Meatballs with Lemon Sauce, Sweet Potato Carrot Purée and Asparagus
Makes 3 servings

INGREDIENTS
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

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.

RECIPE NOTES
Three tablespoons of oil across the dish is where the fat sits. The mince contributes 24 g and the oil 22 g, so cutting the purée's tablespoon to a teaspoon would take about 3 g a serving off.
The supplied figures were 470 kcal, 40P, 15F and 44C. Recomputing from the weights above at three servings gives 428, 36, 16 and 37. The fat lines up and the carbohydrate does not: 600 g of root vegetable divides into 37 g a serving across three, and 44 g would need closer to two and a half. Nothing here is wrong with the cooking; the arithmetic simply lands somewhere else.

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