Chicken Meatballs In Tomato Sauce

🧂 Ingredients

• 1.5 lb ground chicken

  700 grams, or chicken thighs without skin processed into mince, ground turkey also works
• 1 medium carrot

  peeled and grated
• 1 medium zucchini

  grated
• 2 cloves garlic

  grated
• 2 tablespoons chopped coriander/cilantro
• 1 teaspoon salt
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 medium onion

  finely diced
• 2 cloves garlic

  finely diced
• 1/2 teaspoon cinnamon powder
• 1 teaspoon salt
• 1 teaspoon ground coriander seed
• 1 teaspoon paprika
• 1 teaspoon cumin
• 2 cups diced tomatoes

  tinned
• Garnish with fresh coriander/cilantro and lemon zest

Instructions

• 1 Grate carrots and zucchini. In batches, squeeze the grated vegetables in your
  hands to remove excess juice and return the flesh to a large mixing bowl.
• 2 If using chicken thighs, cut them into smaller pieces and add to a food
  processor. Blitz a few times until ground up into rough mince. Otherwise, add
  the ground chicken mince to the vegetables.  Add the rest of the meatball 
  ingredients and combine using your hands, to make sure everything is well
  incorporated.
• 3 Roll the mixture into small balls, just a little larger than a gold ball, and
  set aside.
• 4 Preheat the oven to 355 F / 180 C.
• 5 Sauté the onion in olive oil for 4-5 minutes, until softened. Add the garlic and
  stir for a minute. Add the spices and salt, stir through and then add the
  tomatoes. Stir together for a minute or so.
• 6 Add two-thirds of the sauce to the bottom of a large baking dish or a casserole
  dish. Place the meatballs on top and then spoon a tablespoon of leftover sauce
  on top of each meatball. Cook in the oven for 35-40 minutes (less for
  smaller-sized meatballs). Increase the temperature to 400 F /200 C in the last
  5-10 minutes.

Nutrition Info