Ingredients (serves 4-6)

500 g minced chicken legs
200 g fresh tomatoes, diced
25 ml tomato juice or tomato passata
2 eggs
1 stalk of celery, cut into small cubes
2 medium carrots, peeled, cut into small cubes
1 large white or red onion, cut into small cubes
3 cloves garlic, sliced
1 tsp dried oregano
1 bunch of fresh basil
30 g parmesan + a little on top
4 tbsp olive oil
1 cube butter + 5 ml milk (I use oat milk)
salt, pepper

Spaghetti and meatballs is a popular dish all over the world, and there are many ways to make it unique or special. Since we blend the sauce in this recipe, it's easy to sneak in extra vegetables! Picky kids and adults won't even notice - as a child, my mother used to feed my brother and me vegetables using this technique. Chicken meat has 230 mg/100 g of potassium, but you can also make it with beef, which has 330 mg/100 g. Fresh and canned tomatoes also have between 207 mg and 439 mg/100 g.

Heat 2 tbsp olive oil in a small pan and sauté the onion. At the end, stir in 6 thinly sliced basil leaves and set aside to cool. Heat the remaining oil in a large pan, add the garlic, diced fresh tomatoes, carrots and celery and cook for 5-10 minutes. Season with salt and pepper, add the oregano and a handful of fresh basil, add the tomato juice and simmer covered for 15 minutes. Place the minced chicken in a bowl, mix in the braised onion, 2 eggs and Parmesan, season with salt and pepper. Form the chicken mixture into dumplings and place in a lightly greased heatproof dish. Pour the tomato and vegetable sauce into a bowl, add the butter and milk, then puree with a hand blender until smooth. Pour the sauce evenly over the dumplings and bake in a preheated oven at 180°C for 45 minutes. Serve with freshly cooked (even gluten-free) spaghetti pasta and tossed salad.

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