gluten free recipes: chicken meatball & butter bean stew

gluten free recipe

a fantastic dinner, lunch or tea idea that can be meal prepped in advance and frozen! a gluten free recipe, full of delicious vegetables and served with an optional dollop of creme fraiche to combat the tomato richness.

ingredients list: (click to expand)

chicken meatballs

• 2 chicken breasts to blitz or a packet of chicken mince

• handful of chopped herbs of choice - I used oregano, chives and a sprinkle of dried parsley

• tbsp smoked paprika

• tbsp salt

• tbsp cracked black pepper

butterbean stew

• tbsp olive oil

• 1/4 red pepper sliced

• 1/4 green pepper sliced

• 2 spring onions

• 1/2 carrot grated

• 1/2 courgette grated

• tin chopped tomatoes

• tin/jar butter beans

• 4 handfuls baby spinach

• tbsp smoked paprika

• tbsp salt

• tbsp cracked black pepper

• a dollop of creme fraiche to finish

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method:

1. blitz the chicken breasts in a blender until they become mince-like consistency or use a packet of chicken mince, add in the chopped herbs, 1 tbsp smoked paprika, 1 tbsp salt and 1tbsp cracked black pepper

2. form the mince into ping-pong sized meatballs and fry off with the olive oil on amedium heat, turning to brown them on both sides

3. once golden brown, remove from the pan and set aside on a plate to use later

4. thinly slice both the green and red peppers and the spring onions and add to the same pan you used for the meatballs, turning the heat to low to gently sauté them

5. grate the 1/2 courgette and 1/2 carrot if not already done and add to the pan too

6. give them a good stir, leaving for 5 minutes to soften

7. add the tin of chopped tomatoes and the drained tin of butter beans and leave to simmer on a low heat for 10 minutes. add the tbsps of smoked paprika, salt, pepper and any other additional herbs/spices you may fancy or feel it needs

8. next add the handfuls of spinach, stirring them in gradually as it wilts.

9. once the spinach is wilted, nestle in the half-cooked meatballs and leave to simmer on a low heat for a further 15 minutes. covering the pan if you have a lid will keep the steam in and help to keep the meatballs moist.

10. uncover the pan and turn off the heat. finish with a dollop of creme fraiche right in the middle or add to your plate when serving!

I'm absolutely by no means claiming to be an expert but this is a great protein-packed meal full of vegetables and one that I enjoy meal prepping it for my lunch!