• 1 large onion
  • 2 garlic cloves
  • 460g chicken breasts, roughly chopped
  • 1 tsp dried mixed herbs
  • 200g mushrooms, roughly chopped
  • 1 large egg, lightly beaten
  • 2 large cauliflowers, roughly cut into florets
  • 100g baby leaf spinach
  • 1 can olive oil spray
  • 1 tbsp smoked paprika
  • 150ml chicken stock, made with half a stock cube
  • 200ml half-fat sour cream
  • 1 tbsp fresh parsley, chopped to serve
  • 25g flaked almonds, toasted


  1. 1

    Roughly chop half the onion, setting the other aside for the sauce. Bash both garlic cloves and add one to a food processor along with the chopped onion, chicken, dried herbs and mushrooms. Pulse until well combined.

  2. 2

    Preheat the oven to 180°C/gas mark 4. Tip the chicken mixture into a bowl along with the egg and mix well. Using slightly damp hands, shape into 12 meatballs, then put in the fridge to chill.

  3. 3

    Bring a large pan of water to the boil and add the cauliflower. Boil for 10-12 minutes until tender, then drain well and mash with seasoning. Stir through the spinach and set aside to keep warm.

  4. 4

    Lightly spritz a non-stick frying pan with the olive oil and brown the meatballs all over for 2-3 minutes (you may have to do this in batches). Place the browned meatballs on to a lined baking tray and bake in the oven for 12-15 minutes until cooked through.

  5. 5

    Meanwhile, make the sauce. Finely slice the other half of the onion and cook for 3-4 minutes until just tender in the same pan used for the meatballs. Finely chop the remaining garlic clove and add to the pan, cooking for another minute.

  6. 6

    Sprinkle over the smoked paprika and stir until well combined. Pour in the stock and bring to the boil, then simmer. Stir in the sour cream.

  7. 7

    Serve the meatballs on a bed of mash, then spoon on the sauce and sprinkle with parsley and almonds.

Nutritional Details

Each serving provides
  • Energy 1511kj 361kcal 18%
  • Fat 13.3g 19%
  • Saturates 4.2g 21%
  • Sugars 11.7g 13%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 281kj/67kcal

Each serving provides

15.8g carbohydrate 8.3g fibre 40.6g protein

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