Chicken, Spinach and Cheddar Meatballs with Zucchini Noodles

Ingredients

• 2 tbsp Butter
• 1 finely grated Carrot
• 1 finely chopped Onion
• 30g / 1.05oz tightly packed Baby spinach leaves
• 300g / 10.58oz cubed Chicken breast fillets
• 50g / 1.76oz grated Mild Cheddar cheese
• 3 tbsp Coconut oil or butter
• 2 tbsp Butter
• 1 finely chopped Onion
• 1 stalk finely chopped Celery
• 1 clove crushed Garlic
• 400g / 14.11oz blended Whole peeled tomatoes
• 250ml / 8.45fl oz Water
• 2 tbsp Cream cheese
• 1 tbsp chopped Basil
• 4 thinly shredded or cut into noodles Courgettes

Preparation

1. Heat 2 tbsp Butter in a pan and gently fry 1 finely grated Carrot and 1 finely chopped Onion until soft.
2. Add 30g / 1.05oz tightly packed Baby spinach leaves and cook for 2 minutes until soft.
3. Blitz the Onion mix and 300g / 10.58oz cubed Chicken breast fillets in a food processor until smooth.
4. Add 50g / 1.76oz grated mild Cheddar cheese and give it one last blitz. Add salt if needed.
5. Roll the Chicken mixture into walnut-sized balls.
6. Heat 3 tbsp Coconut oil or Butter in a pan and fry the Chicken balls on medium heat until golden brown on all sides. Set aside and keep warm.
7. In a saucepan, melt 2 tbsp Butter and gently fry 1 finely chopped Onion, 1 finely chopped Celery stalk, and 1 crushed Garlic clove until soft.
8. Add 400g / 14.11oz blended whole peeled Tomatoes and 250ml / 8.45fl oz Water and simmer for 25 minutes until the sauce thickens.
9. Stir in 2 tbsp Cream cheese and 1 tbsp chopped Basil.
10. Boil 4 thinly shredded Courgettes for 1 minute in boiling water, then drain.
11. Serve the Courgette noodles with the sauce and Chicken balls.