Moroccan Chicken Meatballs with Rich Tomato Sauce

Serves 4

Time 1 hour

Ingredients

500g chicken mince

1 tbsp extra virgin olive oil plus extra for baking/olive oil spray 

½ cup blanched almond meal 

1 egg

2 cloves garlic, peeled and minced 

2 tbsp finely chopped fresh parsley

1 tbsp finely chopped fresh coriander 

1 tsp ground sweet paprika 

1 tsp ground cumin 

2 tsp honey 

¼ tsp ground cinnamon 

½ tsp ground coriander

1 cup quinoa, rinsed 

1½ cups vegetable stock 

Rich Tomato Sauce

2 tsp extra virgin olive oil 

½ medium red onion, peeled and finely diced 

½ tsp ground cinnamon 

½ tsp ground cumin 

1 x 410g tin thick and rich diced tomatoes 

¼ cup raisins 

¼ cup chopped apricots 

3 tsp honey 

1 tbsp finely chopped parsley 

1 tbsp finely chopped coriander 

Pinch chilli flakes, optional 

Method

Make the rich tomato sauce first by heating extra virgin olive oil in a small saucepan. Then add the red onion and cook for 5-6 minutes until translucent. Add cinnamon, cumin and chilli and cook for 1 minute. Then add the diced tomatoes, raisins, apricots, honey, herbs, and 200ml water (if needed), bring to the boil then reduce to a simmer for 30-40 minutes. 

To make the chicken meatballs, heat the oven to 180°C and line a large baking tray with greaseproof paper. 

Add chicken mince, olive oil, almond meal, egg, garlic, parsley, chopped coriander, paprika, cumin, honey, cinnamon and coriander powder to a bowl and season with salt and pepper. Use your hands to bring all the ingredients together. Portion into 12 pieces then with wet hands roll into balls. Place on baking tray and spray or drizzle with olive oil. 

Bake for 20 minutes. 

Whilst the meatballs are being made you can make your quinoa by adding quinoa and vegetable stock to small saucepan. Bring to the boil, covered, then reduce heat to a simmer and cook until the quinoa ‘tails’ appear. Cover and set aside to keep warm. 

When the meatballs are cooked and sauce is ready divide quinoa between bowls, then top with 3 Moroccan chicken meatballs per person. Spoon the rich tomato sauce over the top, garnish with extra herbs if on hand and tuck in.