Chicken Meatballs with Vegetables in Tomato Sauce

Ingredients

• chicken breast 400 grams
• carrot 1 cup
• kale 30 grams
• green beans 85 grams
• garlic clove 3 cloves
• salt 1 pinch
• vegetable oil 1 tablespoon
• passata 900 milliliters
• garlic clove 1 clove
• white onion 1 small piece
• salt 1 pinch
• pasta 4 servings
• hard cheese 1 to taste

Tools

• bowl
• spoon
• plate
• knife
• cutting-board
• food-processor
• pan
• grater

Instructions

1. Add all the meatball ingredients to a bowl and mix until well combined.
2. Scoop portions of the mixture with a spoon and shape into meatballs about the size of a walnut. Place them on a plate until all the mixture is used up.
3. If you want to hide the vegetables in the meatballs, pulse the kale and green beans in a food processor instead of chopping them by hand.
4. Heat a frying pan over medium heat.
5. Add the oil, then the garlic and onion. Cook, stirring occasionally, until softened.
6. Add the passata and salt, then bring the sauce to a gentle simmer.
7. Carefully transfer the meatballs to the sauce, cover, and cook over medium heat. Do not let it boil too vigorously, so the sauce does not reduce too much.
8. Uncover the pan, turn the meatballs, and continue cooking until they are cooked through.
9. Cook the orzo pasta according to the package instructions.
10. Serve the meatballs in tomato sauce with the orzo pasta, topped with Parmesan or another grated cheese.

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