Spiced Chicken Meatballs with Hemp and Quinoa Tabbouleh

Serves 4

Time 45 minutes

Ingredients

Chicken Meatballs

500g chicken mince 

1 small (80g) brown onion, finely chopped 

2 cloves garlic, peeled and crushed 

½ tsp ground cinnamon

½ tsp ground cumin 

½ cup almond meal 

Extra virgin olive oil spray, for cooking 

Sea salt and black pepper 

Hemp and Quinoa Tabbouleh

4 cups parsley, leaves and stalks 

2 cups mint, leaves only 

2 cups cooked quinoa 

¼ cup hemp seeds 

4 vine-ripened tomatoes, seeds removed, diced approx 1 cm small 

½ red onion, finely chopped  

2 tbsp extra virgin olive oil OR 1 tbsp hemp oil + 1 tbsp extra virgin olive oil 

2 tsp red wine vinegar 

Sea salt and black pepper 

To Serve

Lemon wedges 

¾ - 1 cup good quality hummus 

Method

Heat oven to 180°C and line a baking tray with greaseproof paper. Add chicken mince to a large mixing bowl with the brown onion, garlic, cinnamon, cumin and almond meal, season with salt and pepper and mix to combine.

Measure 2 tbsp portions of the chicken mix, roll into a ball and place on a tray. Repeat with remaining mixture, making 12 balls in total. Spray with extra virgin olive oil and cook for 12-14 minutes.

Whilst the chicken meatballs are cooking, make the tabbouleh. Finely chop the parsley leaves and stalks and mint leaves and add to a bowl with cooked quinoa, hemp seeds, tomatoes, and red onion, then toss.

Drizzle extra virgin olive oil and red wine vinegar over the tabbouleh and toss again.

When the chicken meatballs are cooked, spoon the hummus over the base of each serving bowl, add some tabbouleh over the top of the hummus, then add 3 chicken meatballs per bowl and spoon the remaining tabbouleh over the top. Serve with lemon wedges.