These cannonballs are great for the whole family and come with a basic tomato sauce that’s worth keeping in your recipe arsenal
Menu
These cannonballs are great for the whole family and come with a basic tomato sauce that’s worth keeping in your recipe arsenal
YIELDS
4 Servings
TO MAKE THE CANNONBALLS
2 tbsp butter
1 medium carrot (finely grated)
1 medium onion (finely chopped)
1 cup baby spinach leaves (tightly packed)
300 g chicken breast fillets (cubed)
1 cup mild cheddar cheese (grated)
3 tbsp coconut oil (or butter)
TO MAKE THE TOMATO SAUCE
2 tbsp butter
1 medium onion (finely chopped)
1 medium celery stalk (finely chopped)
1 tin whole peeled tomatoes (blended)
1 cup water
2 tbsp cream cheese
1 tbsp basil (chopped)
TO MAKE THE COURGETTE NOODLES
4 medium courgettes ( thinly shredded or cut into noodles)
TO MAKE THE CANNONBALLS
Heat the butter in a pan and gently fry the carrot and onion until soft. Add the spinach and cook for 2 minutes until soft. Take off the heat and allow to cool.
Blitz the onion mix and chicken in a food processor until smooth. Add the cheese and give it one last blitz. Add a little salt if needed.
Roll the chicken mixture into walnut-sized balls.
Heat the coconut oil or butter in a pan and fry the chicken on a medium heat until golden brown on all sides. Set aside and keep warm.
TO MAKE THE TOMATO SAUCE
In a saucepan melt the butter and gently fry the onion, celery and garlic until soft.
Add the blended tomatoes and water and gently simmer for 25 minutes until the acid has cooked from the tomato and the sauce has thickened slightly.
Remove from the heat and stir in the cream cheese and basil.
TO MAKE THE COURGETTE NOODLES
Boil the courgettes for 1 minute in boiling water, and drain
To serve, place the courgette noodles in a bowl and top with the sauce and cannonballs.
COOK’S TIP
You can swap the cheddar for feta (when junior is ready), and the courgette noodles can be made from carrots if you prefer.