Heck Paprika Chicken Meatballs

These little bundles of yumminess are sitting in my freezer ready for that day when I haven't got anything in and I want something nice for my dinner.

I recently made some lamb burgers from a Nigel Slater recipe substituting cottage cheese for the ricotta that is in them (recipe here). They were really tasty but would insist on shrinking and becoming more dense in texture no matter what cooking method I used. So I googled (as you do) and found that by adding some grated courgette (among other suggestions) the texture could be changed and the burger would retain its shape and some moisture. So I tried it with the last burger in my freezer and it worked a treat. So I decided to replicate it with these little meatballs. A full pack of Heck Paprika Chicken Sausages is 6sp so the sp for each portion depends on how many you eat. I put it into the WW recipe builder and 4 meatballs is 2sp, 6 meatballs is 3sp.

I haven't cooked any yet but as soon as I do I will update the blog.

Lets stay strong guys
Sue

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Ingredients

1 pack of Heck Paprika Sausages
1 onion, finely diced
1/2 courgette, grated
zest of 1 lemon
salt
black pepper

Method

Remove thte sausages from their skins and place in a large bowl.

Add all the other ingredients (add the courgette in handfuls so that you can stop if the mixture gets a bit wet).

Roll into 24 little balls (I weigh the mixture and then divide by 24 to get the correct weight for each meatball.....I know....sad isn't it!!).

Place on a baking tray and pop them into the freezer to freeze as little individual morsels that you can portion up to suit your needs. Label them and keep for emergencies. I portioned mine into 6meatballs per portion because 3sp is nothing and I'll feel like I've had a big meal (especially if I serve them with butternut squash noodles!!)