Tomato millet with chicken meatballs

Ingredients

For 1 serving

• Millet55 g
• Ground chicken130 g
• Tomato passata150 g
• Onion30 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil8 g
• Basil5 g
• Saltto taste

Contains: lactose,

Method

1. In a bowl mix the chicken mince with the grated Parmesan, a pinch of salt and half the chopped basil; with damp hands shape hazelnut-sized meatballs.
2. Chop the onion. Heat the olive oil in a lidded pan over medium heat and fry the onion for 3–4 minutes, until translucent; add the passata and a pinch of salt and bring to the boil.
3. Lay the meatballs in the sauce, cover and cook for 15 minutes over low heat, turning them gently halfway, until firm and cooked through.
4. Meanwhile rinse the millet, put it in a small pan with two and a half times its volume of water and a pinch of salt, bring to the boil, cover and cook for 15 minutes over the lowest heat, until the water is absorbed; fluff with a fork.
5. Serve the millet with the meatballs and sauce, finished with the remaining basil.