I’m back from my travels and actually happy to be back in my kitchen cooking. It’s been 5 weeks since I could create much of anything, and tonight I’m excited to make one of my new faves.
A while ago on snapchat, I saw Jordan from With the Whittakers making some Moroccan Chicken Meatballs. I thought it looked really good but didn’t have any intention of making it until I was in the supermarket two days later and saw some free range chicken mince on special, so I decided to give it a go. What I created was out of this world good – you need to read on!
I remembered most of what she said about the meatballs, so I whipped them up easily enough. As I’m trying to keep carbs to a minimum I experimented without the breadcrumbs and substituted with almond meal.
The sauce was a bit different, I couldn’t remember what she put in except for canned tomatoes and coconut cream so I consulted google about moroccan flavours and added my own flair with some turmeric, cinnamon and a moroccan spice mix. SO GOOD. “I can’t believe I made that’ good. So incredibly delish!
I might add, Mr 6 and Bill devoured these.
Moroccan Chicken Meatballs & Sauce
To make the meatballs, mix together the following ingredients:
500g free range chicken mince
1 carrot grated
1 zucchini grated
½ cup almond flour
¼ whole-wheat breadcrumbs
1 TBS Simon Gault Moroccan seasoning (or other moroccan paste or seasoning)
Salt & Pepper
Roughly roll the meatballs into balls and coat in some additional breadcrumbs (the mix will be quite wet). Heat a pan with a little olive oil and brown the meatballs on all sides.
While browning, mix together the following for your simmer sauce.
1 can of tomatoes (I used basil & oregano flavoured)
250ml of coconut cream
1 tsp turmeric
1 teaspoon cinnamon
1 TBS Simon Gault Moroccan seasoning
Once browned and a little crispy, pour the sauce over the meatballs in the pan and simmer for 20 minutes.
We serve with cauliflower rice which is delicious, you can also serve with rice, couscous or quinoa.