Grab & Go Marry Me Meatballs & Creamy Beans

Prep the meatballs

• In a large bowl, combine the chicken mince, half of the Italian seasoning and the garlic granules and season with salt and pepper. Shape into meatballs (4 per serving). If you like you can add more dried herbs or a pinch of chilli flakes.

Prep the bag

• Peel and dice the red onion. Slice the sundried tomatoes.
• Add the red onion, sundried tomatoes, tomato puree and the remaining Italian seasoning to a freezer bag. Shake to cover all ingredients and add some salt and pepper if you like too. Add the meatballs on top (to stop them getting squashed). Store flat in the fridge or freezer, until you want to use it. This will keep in the freezer for 1 month and in the fridge for up to 3 days. If you freeze the bag, please ensure you fully defrost it before cooking.

Cook the dish

• When you're ready to cook the dish: Heat a dash of generous glug of oil in a large pan (with a lid) over a medium heat. Add the bag ingredients to the pan.
• Make up the chicken stock cube with 100ml boiling water per serving (so if you’re cooking for 4, you'll need 400ml). Pour the stock into the pan, pop a lid on top and let the meatballs simmer gently for 5 - 7 minutes.
• Stir in the drained butter beans and spinach. Pour in the cream, sprinkle over the Parmesan, cook for a few minutes until the spinach has wilted.

Plate up

• Plate up the Marry Me Meatballs & Creamy Beans, sprinkle over some extra Parmesan if you like and enjoy!