Italian Chicken Meatballs with Creamy Polenta
Italian Chicken Meatballs with Creamy Polenta is a dietician-designed dinner built around lean chicken mince, wholemeal breadcrumbs and egg. It's made for GLP-1 medication users managing fatigue, with protein kept high and portions sized for a smaller appetite.
Ingredients
- 120 g lean chicken mince
- 1 tbsp wholemeal breadcrumbs
- 1 piece egg
- 80 g passata
- 120 g cooked polenta
- 20 g grated parmesan
- 1 piece Fresh basil
- 1 piece Black pepper
Instructions
- Mix chicken, egg and breadcrumbs.
- Form into meatballs and bake for 20 minutes at 190°C.
- Heat passata.
- Cook polenta according to packet directions.
- Serve meatballs over polenta with passata and parmesan.
Tips for GLP-1 users
Why it works: Soft textures and mild Italian flavours are easy to eat while providing plenty of protein.
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