Good quality fresh chicken stock works best here, for a richer, fuller flavour. You could try browning your meatballs before poaching, for a more golden colour.
This recipe is perfect as a lunch or light dinner option. If you want to make it more hearty then it would be delicious served with a crusty loaf of bread or with some cooked rice added.
Step 1Heat oil in a large pan over medium-high heat. Add onion, carrots and celery and cook for 10min, stirring occasionally, until softened. Meanwhile, peel off the sausage skins and discard. Roll the meat into grape-sized balls.
Step 2Add courgette, stock and plenty of seasoning to the pan, turn up heat and bring to the boil. Add meatballs and simmer for 12-15min, until meatballs are cooked through.
Step 3When meatballs are cooked, remove lid and stir through beans. Cook for 10min, then stir through spinach to wilt. Check seasoning. Ladle into 4 bowls and sprinkle over the lemon zest. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
