Chicken and Spinach Meatballs in Rich Tomato Sauce Recipe
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Ingredients
  • Chicken and Spinach Meatballs
  • 500g organic chicken mince
  • 1 sebago potato, peeled and finely grated, moisture squeezed out
  • 2 cups baby spinach, finely chopped
  • 3 tablespoons flat leaf parsley, chopped
  • 2 garlic cloves, crushed
  • 1 organic egg
  • Zest of small lemon
  • 2 tsp cumin powder
  • Generous pinch of sea salt flakes and cracked pepper
  • 1 tbs extra virgin olive oil
  • Rich Tomato Sauce
  • 1 tbs organic extra virgin olive oil
  • 1 brown onion, diced
  • 400g tomato passata
  • ½ cup gluten-free chicken stock
  • ¼ cup fresh basil leaves, chopped
  • Serve with quinoa, rice or pasta
Instructions
  1. Place all ingredients for meatballs in a bowl and mix well by hand to combine. Refrigerate mixture for 30 min to firm up and then roll into about 16 meatballs.
  2. Add a tbs of olive oil to a large sauté pan on medium-high heat. Sear meatballs for a few minutes by continuously rotating them in pan until golden. Remove meatballs from pan and set aside.
  3. For the sauce, add olive oil to the pan and sauté the onion for a few minutes. Scrape the bottom of the pan to capture all the caramelised bits from the meatballs. Add remaining sauce ingredients to pan and stir to combine. Season with some extra salt and pepper.
  4. Return meatballs to the pan and simmer for 20 minutes with lid on to thicken sauce and cook meatballs through. Serve meatballs on a bed of quinoa.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/chicken-and-spinach-meatballs-in-rich-tomato-sauce-gluten-free-recipe/