Chicken and Quinoa Meatballs
About the recipe
Serve with your choice of pasta or mash, and season with salt to taste if serving for older children and adults
GF | DF | NF | RSF
- Small Saucepan
- Large mixing bowl
- Frying Pan
- Pan
- Cutting board and knife
- Cooking utensils
- Measuring spoons and cups
- 500g chicken mince
- 3 tbsp uncooked quinoa
- 1 egg
- 1 clove of garlic
- 3 shoots of shallot
- 2 tbsp finely chopped parsley
- 7 tbsp tapioca starch/flour
For the sauce:
- x2 400g tins of diced tomatoes
- 1/4 cup water or broth
- 1 brown onion
- 2 garlic cloves
- 1 tsp miso
- 1 tbsp olive oil for frying
Method
-
Begin by cooking the quinoa. Rinse and strain the quinoa and place it into a small saucepan with six tablespoons of water
-
Bring to a boil, then reduce to a simmer and cover with a lid until all the water has been absorbed
-
In a large bowl, add in the chicken mince, egg, finely chopped shallot and garlic, parsley and tapioca starch. Mix to combine
-
Once the quinoa has cooled slightly, mix that through as well
-
Begin rolling the mixture into balls and seal them in a hot fry pan on each side until golden
-
Remove from the pan and set aside
-
To make the sauce, peel and dice the onion and garlic
-
Preheat a pan over a medium heat and add in the olive oil
-
Once hot add in the onion and garlic and cook until soft
-
Add in the miso and stir
-
Pour in the diced tomatoes and water or broth
-
Add the meatballs back into the sauce and bring to a simmer to allow the meatballs to continue to cook
-
Serve with your choice of pasta or mash, and season with salt to taste if serving for older children and adults
Equipment
-
Small Saucepan
-
Large mixing bowl
-
Frying Pan
-
Cutting board and knife
-
Measuring spoons and cups
Notes
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