Ingredients
60 g Garlic, crushed
16 g Parsley, fresh, chopped
100 g Parmesan cheese, grated
2 Eggs, beaten
1 kg Chicken mince
80 g Breadcrumbs
20 g Robertsons Chicken Spice
100 g Butter
100 g Onions, finely chopped
1 kg Knorr Professional Tomato Pronto
50 g Robertsons Veggie Seasoning
10 g Basil leaves, chopped
3 kg Baby marrow/courgettes “Zucchini” noodles
200 g Mozzarella cheese, grated
10 ml Oil, Sunflower
Method
1. In a bowl, combine 10 g of garlic, parsley, parmesan cheese, eggs, chicken mince, breadcrumbs and Robertsons Chicken Spice. Form into 55 g meatballs.
2. Fry the meatballs on all sides until brown, ± 6 min.
3. In a large pan, heat 30 g of butter, add the onions and 10 g of garlic, and cook until translucent.
4. Add the Knorr Professional Tomato Pronto and 15 g of Robertsons Veggie Seasoning and chopped basil. Bring to the boil and simmer for 10 min.
5. Add in the cooked meatballs and cook for a further 5 min.
6. In a pan, heat 70 g of butter over medium-high heat. Add 40 g of garlic and the zucchini, and cook until just tender, + 3 min.
7. Season with 35 g of Robertsons Veggie Seasoning.
8. Sprinkle the cheese on top of the meatballs and brown under a salamander. Garnish with basil leaves.
