Chicken meatballs with couscous and vegetables
Allergens:
Ingredients for 5 portions
Calculate portions
Chicken meatballs
0.75 kg
Couscous garnish
5.0 ud
Garlic, bulb
0.5 ud
Leek
0.25 ud
Plain flour
0.015 kg
Poultry stock
0.75 l
Bulk curry
5.0 g
Table salt
2.5 g
Chicken thighs
1.125 kg
Chicken breast
0.175 kg
Sterilised milk
0.075 l
Sliced bread
0.75 ud
Onion
0.113 kg
Sunflower oil
0.075 l
Parsley
0.75 g
Table salt
9.0 g
Ground white pepper
0.75 g
Couscous
0.35 kg
Intense olive oil
0.05 l
Vegetable stock
0.5 l
Frozen peas
0.225 kg
Carrots
0.188 kg
Runner beans
0.113 kg
Natural mushrooms
0.15 kg
Table salt
7.5 g
Olive oil
0.075 l
Elaboration
For this recipe, the following elaborations are needed:
- Chicken meatballs.
- Couscous.
- Mixed vegetables (jardinière)
- For the sauce:
- Prepare a poultry stock.
- Prepare a tomato sauce to give colour.
- Cut the vegetables: the garlic into fillets, the onion into julienne strips and the carrots into half-moons. Gently fry, frying the hardest vegetables first. Remove excess oil and add the white wine and let reduce.
- Thicken with 20 g of flour per litre of stock.
- Add the stock and the tomato sauce to reinforce and give colour to the sauce.
- Let boil until the wine flavour disappears and all the vegetables are tender.
- Blend with a food processor and put the mixture through a colander.
- Boil again and adjust to taste, colour and thickness.
SETTING-UP
- Heat the meatballs in the sauce and plate up.
- Heat the couscous and the vegetables. Place next to the meatballs.
Nutritional information (1 portion)
Energy
1530.48
kcal
Carbohydrates
171.6
g
Proteins
71.18
g
Lipids
59.0
g
Fiber
19.42
g
Saturates
10.23
g
Monounsaturated fatty acids
28.16
g
Polyunsaturated fatty acids
17.88
g
Cholesterol
140.61
mg
Calcium
323.27
mg
Iron
9.03
mg
Zinc
3.91
mg
Vitamin A
923.77
ug
Vitamin C
66.54
g
Folic acid
317.42
ug
Salt (Sodium)
3062.19
mg
Sugars
28.35
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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