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Spaghetti with chicken meatballs and roasted tomato/paprika sauce

Label gluten_free
40 min
easy
medium

Preparation

1

Preheat the oven to 200 °C.
 

2

Place the peppers in an oiled baking dish and the tomatoes in a second
dish. Place in the oven until the skins of the peppers begin to go black.
 

3

Remove the tomatoes and peppers from the oven and allow to cool. Remove as much skin as possible from the peppers along with the seeds and membranes. Mix the peppers with the tomatoes and garlic and add the spices.
 

4

Mix the minced chicken with the egg, biscuit, chives, parsley, coriander, pepper, salt and olive oil. Make balls with wet hands, fry in a hot pan until golden brown and keep warm in oven.

 

 

5

Cook the pasta and drain. Meanwhile, reheat the sauce. Mix the pasta with the sauce and the meatballs. Garnish with some additional herbs.

Ingredients

4
People
  • 2 tablespoon damhert biofood olive oil
  • 500 g damhert gluten-free spaghetti
  • 4 red peppers (paprikas)
  • 4 tomatoes
  • 1 clove of garlic
  • 2 tablespoon thyme
  • 2 teaspoon pepper and salt
  • 600 g minced chicken
  • 1 egg
  • 3 tablespoon crumbled damhert gluten-free rusks
  • 3 tablespoon chives, finely chopped
  • 4 spring onions, finely chopped
  • 3 tablespoon parsley, finely chopped
  • 3 tablespoon coriander, finely chopped

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