Tonights dinner was brought to us by whatever vegetables were left in the fridge! I had planned to do my Cheesy Chicken Parmigiana Pasta tonight but I had heaps of pumpkin and zucchini that was begging to be used up. So instead I put this little number together. Absolutely delicious. I would recommend serving it with some fresh pasta or even some mashed spuds. The pumpkin sauce on its own was a winner but definitely made a great combo with the chicken meatballs that were steamed in the Varoma while the sauce was cooking. Enjoy. Eb x
Green Chicken Meatballs
- handful of parsley
- 50g red onion
- 500g diced chicken breast
- 200g zucchini chopped
- 50g spinach
- 100g breadcrumbs
Add parsley and onion to the bowl and chop on Speed 5 for 3 seconds. Add remaining ingredients and set to Closed Lid. Push Turbo for 2 seconds and repeat. Roll into balls and place onto both trays of the Varoma (hint, slightly oil the bottom of your Varoma to make for easy cleaning).
If you are making the sauce on its own, reduce the water to 200g.
- 50g almonds
- 50g rice
- 1 brown onion (peeled and halved)
- 1 garlic clove
- 400g butternut pumpkin (chopped)
- 10g oil
- 40g TMX vegetable stock
- 200g water (note if steaming in the Varoma, add 400g)
- Fresh or dried Thyme
- 50-80g parmesan
- Salt and pepper to taste
Add rice and almonds to bowl and blitz for 20 seconds on Speed 8. Set aside.
Add onions, pumpkin and garlic to bowl and chop for 3 seconds on Speed 7. Add oil sauté for 10 minutes at 100deg Speed 1.
Option 1 (Just Sauce) - Add stock, 200g water, thyme and cook for 15 minutes at 100 deg on Speed 2.
Option 2 - (steaming meatballs in Varoma) – Add stock, 400g water, thyme and cook for 15-20 minutes at Varoma Speed 3.
Add nuts/rice, parmesan, salt and pepper and blend for 30 seconds Speed 8.
Best served with fresh gnocchi or pasta or you can use as a sauce over steamed chicken meatballs and veggies.