Servings: 4 people
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients
- 380 g chicken meatballs with tomato basil sauce (vacuum packed)
- 4 potatoes, peeled and cut into pieces
- 1 bunch of broccoli, cut into small pieces
- 3 cloves of garlic, chopped
- 30 ml (2 tbsp) olive oil
- 60 ml (4 tbsp) butter
- 60 ml (4 tbsp) milk
- 1 handful of fresh basil, chopped
- Salt and pepper to taste
Preparation
- Preheat the oven to 200°C (400°F).
- In a bowl, mix the broccoli pieces with the chopped garlic, olive oil, salt and pepper.
- Spread the broccoli on a baking tray and roast in the oven for 20 minutes, or until lightly browned and tender.
- Meanwhile, cook the potatoes in a large pan of boiling salted water until tender, about 15 minutes.
- Drain, then mash with the butter, milk and chopped fresh basil. Season with salt and pepper to taste.
- In a baking dish, spread the chicken meatballs and their sauce over the bottom of the dish. Top with the roasted broccoli, then finish with the basil mashed potatoes.
- Bake for 25 minutes at 180°C (350°F), until the top is lightly browned.
- Serve hot.
