Noodles with chicken mince balls

Noodles with chicken mince balls

40 Min. Active
40 Min. Total
774 kcal per person
Nutritional value / person: Fat: 27 g, Carbohydrate: 87 g, Protein: 41 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Bowl
  • Colander
  • Flat grater
  • Frying pan
  • Knife
  • Measuring cup
  • Pan
  • Plate
  • Sieve
  • Spatula
  • Tablespoon
  • Teaspoon
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mince balls

1 courgette (approx. 250 g)
2 sprigs flat-leaf parsley
300 g mince (chicken)
6 tbsp breadcrumbs
4 tbsp grated Parmesan
¾ tsp salt

Noodles

400 g wide noodles
salted water, boiling

Sauce

1 onion
2 tbsp olive oil
2 dl single cream for sauces
300 g frozen leaf spinach, defrosted
150 g frozen peas, defrosted
salt and pepper to taste
3 sprigs flat-leaf parsley
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How it's done

The kids can help at the marked areas .

Mince balls

1 courgette (approx. 250 g)
2 sprigs flat-leaf parsley

Finely grate the courgette, squeeze out thoroughly in a sieve, place in a bowl. Tear off the parsley leaves, chop finely.

300 g mince (chicken)
6 tbsp breadcrumbs
4 tbsp grated Parmesan
¾ tsp salt

Add the chicken mince, breadcrumbs and cheese to the courgette, season with salt, mix. Knead the mixture well by hand until the ingredients form a compact mass. Shape the mixture into 32 balls, place on a plate.

Noodles

400 g wide noodles
salted water, boiling

Cook the noodles in boiling salted water until just al dente, drain, reserve approx. 100 ml of the cooking water and set aside.

Sauce

1 onion
2 tbsp olive oil
2 dl single cream for sauces
300 g frozen leaf spinach, defrosted
150 g frozen peas, defrosted
salt and pepper to taste
3 sprigs flat-leaf parsley

Peel and finely chop the onion. Heat the oil in a frying pan. Fry the mince balls in batches for approx. 6 mins. all over. Remove, reduce the heat, sauté the onion for approx. 3 mins., pour in the reserved cooking water, loosen any bits that have stuck to the pan, simmer for approx. 3 mins. Pour in the cream, bring to the boil. Reduce the heat, return the mince balls to the pan along with the spinach and peas, reduce for approx. 5 mins. Add the noodles to the sauce, mix, heat through, season. Tear the parsley leaves over the top.

Good to know
Note: Wash your hands and the bowl thoroughly before and after making the chicken mince balls.
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