Tuesday, July 10, 2012

Allergy free chicken meatball minestrone recipe

I used quinoa flakes for this batch.

  • 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.

  • Additional ingredients: beans, legumes, chopped tomato, diced potato, small Orgran corn or rice noodles (may need to be broken up).

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