Meatball prep

1. Place vegetables and herbs into bowl.
2. Blitz on speed 7 for 5-10 secs depending on how fine you want your vegetables.
3. Add a heaped tablespoon of vegetable stock concentrate and chicken breasts.
4. Blitz on speed 5 for approximately 6-10 seconds until you get a nice minced mixture. It may be slightly wet but that’s ok.
5. Get a piece of scrunched up baking paper and run under water. Smooth out and place on the top steaming tray (you can steam veggies on the bottom tray if you like at the same time to bulk out the meal).
6. Roll chicken mix into balls and place on the tray.

Sauce prep

1. No need to rinse the bowl out. Any leftover chicken mix will add extra flavour.
2. Place herbs and veggies except tomatoes into bowl. Blitz on speed 7 for 10 seconds. Scrape down.
3. Add remaining ingredients.
4. Put steaming attachment in place. Cook meatballs and sauce at Varoma/steaming temperature. speed 3 for 18 minutes.
5. Meanwhile cook pasta on the stove (or in the steaming basket in place whilst the sauce and meatballs are cooking away. Just give the pasta a good rinse first to ensure its completely wet for even steaming).
6. Once done, place drained pasta in an oven proof dish, top with meatballs and sauce. Sprinkle cheese over to the top. Place under a hot grill or into a hot oven to brown the cheese and create a firm cheesy crust.
7. Serve with salad and garlic bread.