Serves 4 30 mins Prep 13 mins Cooking
Serves 4 30 mins Prep 13 mins Cooking
1
In a bowl mix chicken mince,1 tbsp Very Lazy Chopped Onion, 1 tsp Very lazy Chopped Garlic, breadcrumbs, sage, Dijon and salt and pepper.
2
For in 1 inch golf ball sized meatballs chill down in fridge for at least half an hour
3
In a large frying pan fry off meatballs turning regularly till evenly browned remove meatballs and add 1 tbsp of Very Lazy Chopped Onions and 1 tsp of Very Lazy Chopped Garlic sweat off 1minute.
4
Add double cream and season with salt and pepper.
5
Return the meatballs to the sauce and heat the till hot ensuring they are cooked through.
6
Cook linguine in boiling salted water till al dente. Then mix through sauce along with the baby spinach
7
Add grated parmesan.
