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Noodles with chicken mince balls
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 774
  • Fat about 27g
  • Carbohydrates about 87g
  • Protein about 41g
This is needed
This is needed for 4 people
Mince balls
  • 1 courgettes (approx. 250 g)
  • 2 sprigs flat-leaf parsley
  • 300 g mince (chicken)
  • 0.75 tsp salt
  • 6 tbsp breadcrumbs
  • 4 tbsp grated Parmesan
  • 400 g wide noodles
  • salted water, boiling
  • 150 g frozen peas, defrosted
  • 1 onions
  • 3 sprigs flat-leaf parsley
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 300 g frozen leaf spinach, defrosted
  • 2 dl single cream for sauces
  • Bowl, Colander, Flat grater, Frying pan, Knife, Measuring cup, Pan, Plate, Sieve, Spatula, Tablespoon, Teaspoon, Cutting board, Kitchen scales
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And that's how it's done
And that's how it's done
Mince balls
Finely grate the courgette, squeeze out thoroughly in a sieve, place in a bowl. Tear off the parsley leaves, chop finely.
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.
Cook the noodles in boiling salted water until just al dente, drain, reserve approx. 100 ml of the cooking water and set aside.
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.