Tuesday, February 12, 2013

Allergy free chicken meatballs in rich tomato sauce recipe

  • 800g chicken mince
  • 1 onion, diced very fine
  • ½ cup corn flake crumbs 
  • ½ quinoa flakes
  • 2 tsp dried mixed herbs
  • Zest of ½ a lemon
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • 1/3 cup basil leaves, finely chopped
  • 800g can diced tomatoes
  • 1 cup chicken stock made from a Massel vegetarian chicken ultracube
  • 1 garlic clove, minced
  • Orgran pasta and extra basil, to serve

  • Combine the mince, onion, herbs, lemon juice, lemon zest, corn flake crumbs, quinoa flakes, basil, salt and pepper in a large bowl.
  • Roll tablespoons of the mince mixture into balls.
  • Place the meatballs on a baking tray lined with baking paper.
  • Cover and refrigerate the meatballs for 15 minutes or until firm.
  • Combine the tomato, garlic and stock in a deep frying pan.
  • Bring slowly to the boil over a medium heat.
  • Drop the meatballs into tomato mixture.
  • Reduce the heat to low and simmer, uncovered, for 25-30 minutes or until the meatballs are cooked through.
  • Serve with pasta and extra basil.

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