The finished recipe. Chicken Meatballs with Lemon Sauce, Sweet Potato Carrot Purée and AsparagusIngredients 1 to 6. 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 stockIngredients 7 to 12. 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 GingerIngredients 13 to 17. 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 pepperStep 1. Mix the mince with the egg white, chopped herbs, salt and pepper, and roll into even balls.Step 2. Brown the balls in a teaspoon of olive oil, then set them aside while you build the sauce in the same pan.Step 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.Step 4. Return the meatballs to the sauce and finish them through until cooked in the middle.Step 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.Step 6. Boil the asparagus until tender-crisp and serve alongside.
