Chicken And Spinach Meatballs With A Butternut And Tomato Sauce
Ingredients
Makes 34 Meatballs
500g chicken mince
30 ml olive or vegetable oil
100g McCain Diced Onions
2 garlic cloves, finely chopped
10 ml ground coriander
10 ml ground cumin
5 ml smoked paprika
5 ml ground ginger
80 ml (30g) dried bread crumbs
2 eggs, beaten
125 ml (60g) McCain Diced Carrots
250 ml (100g) McCain Spinach, defrosted and chopped
Salt and freshly ground black pepper, to taste
Tomato and Butternut Sauce
500 ml tomato Passata
40 ml honey or light brown sugar
Salt and freshly ground black pepper, to taste
Quinoa
125 ml (90g) white quinoa
10 ml olive oil
250 ml chicken stock
Pinch of salt, for cooking
Servings
4 - 6
Products we used
Directions
Prep Time: 25 - 30 minutes
Total Time: 20 - 25 minutes
- For meat balls; in a large mixing bowl, combine the chicken mince, oil, McCain Diced Onions and garlic with the spices, breadcrumbs and eggs. Stir in the McCain Diced Carrots and Spinach. Mix well to combine and season well.
- Using a measuring spoon, measure 15 ml and roll into balls. Place on a baking paper lined baking tray.
- Refrigerate 30 minutes before cooking.
- Meanwhile, preheat oven to 180°C. Bake meat balls for 20 - 25 minutes until golden and firm.
- For the sauce: in a medium saucepan, combine the McCain Mashed Butternut, tomato Passata, honey or sugar and seasoning. Allow to gently simmer until slightly reduced; adjust seasoning if needed.
- Meanwhile for the quinoa: wash the quinoa well through a sieve, allow to drain. Place into a saucepan with the oil and allow to toast slightly. Gently add in the chicken stock and allow to simmer for 25 - 30 minutes on a reduced heat; the water will evaporate.
- Remove from the heat and allow to steam for 5 minutes with the lid on. Remove lid and drain excess water. Fluff with a fork and serve warm.
- Serve the quinoa topped with the meat balls and sauce.
Variations, Hints and Tips
- Did you know that Quinoa naturally has a waxy layer over the seed. This protective layer makes the seed bitter once cooked; bitter quinoa can be avoided by washing the seeds well through a sieve with running water. The water will run clear and ready for cooking.
- Quinoa is high in fibre and contains all 9 amino acids that the body needs; it is also Vitamin and Mineral rich; and contains 8 g of Protein per cup as well as being gluten free .it
- Alternatively use chicken, lamb or pork mince for this recipe.
- Replace quinoa with brown rice.