I used quinoa flakes for this batch.
Ingredients
- 500g chicken mince
- ½ cup fresh corn flake crumbs (strong corn flavour) or quinoa flakes (slightly nutty flavour)
- 1 brown onion, halved, finely chopped
- 2 garlic cloves, crushed
- Salt and freshly ground black pepper
- 1 tbs olive oil
- 1-2 celery sticks, trimmed, finely chopped
- 1 large carrot, peeled, finely chopped
- 1 x 400g can chopped tomatoes
- 2 cups chicken stock made from a Massel ultracube
- 2 tbs coarsely chopped fresh continental parsley
- Combine the mince, corn flake crumbs or quinoa, half the onion and half the garlic in a medium bowl.
- Season with salt and pepper.
- Roll 1 tablespoonful of the mince mixture into a ball and place on a plate.
- Repeat with the remaining mince mixture.
- Heat half the oil in a large frying pan over high heat.
- Add the meatballs and cook, turning occasionally, for 5 minutes or until brown all over.
- Remove from the heat once brown.
- Heat the remaining oil in a saucepan over medium heat.
- Add the celery, carrot and remaining onion and garlic and cook, stirring, for 5 minutes or until onion softens.
- Add the tomato and stock and bring to the boil.
- Reduce the heat to low and simmer, covered, for 10 minutes or until vegetables are tender.
- Add the meatballs and simmer, uncovered, for 3 minutes or until heated through.
- Remove from the heat.
- Taste and season with salt and pepper.
- Sprinkle with parsley when serving.
Note
- Additional ingredients: beans, legumes, chopped tomato, diced potato, small Orgran corn or rice noodles (may need to be broken up).
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