CHICKEN MEATBALLS WITH CREAMY LEMON AND SPINACH SAUCE.

Chicken meatballs with creamy lemon and spinach sauce.

This dish is so easy to make. Its tasty and looks great. I served it on orzo but rice or noodles would be just as good. I liked using the porini sea salt to deepen flavour whilst not taking over. Perfect for a winter treat.

Ingredients:

• 400g minced chicken

• 2 tablespoons chopped fresh herbs (such as parsley, chives or sage

• 3/4 cup bread crumbs

• 2 cloves garlic, minced

• 1 small red onion chopped finely

• Zest of 2 lemons

• Juice of 2 lemons

• Olive oil

• 300ml cream

• 200g feta cheese

• 100g parmesan cheese

• 1 tsp Porcini sea salt

• 3 grinds of pepper

• 300 baby spinach

• 150ml chicken stock

• 1 egg

Instructions:

In a bowl, mix breadcrumbs, the chopped herbs, chopped onion, minced garlic, lemon zest, egg, chicken, feta and parmesan cheeses. porcini sea salt, pepper and mix well with your hands, set aside in fridge for 30 minutes. Once the mixture has firmed up form into meatballs. Drizzle olive oil into shallow pan om low temperature and brown. Then set aside.

For sauce. Sweat spinach in large fry pan or heavy skillet. Add stock and cream, then place in the meatballs. Simmer on low for 25 minutes. Squeeze in the juice of two lemons.

Finish with chopped parsley and a pinch of Opito Bay natural sea salt.