Meat Balls with Spicy Tomato Sauce
17th April 2015
Mediterranean chicken with Quinoa
17th April 2015
Ingredients
- 50 gm dried chickpeas
- 200 gm lean beef mince
- 200 gm chicken breast mince
- 2 cloves garlic
- 1 red onion
- 1 small bunch Parsley
- 250 ml pasatta
- 300 gm buckwheat noodles
- 1 tbsp coconut oil
Servings:
Instructions
- Soak chickpeas overnight. If you don't have time to do this you can buy tinned chickpeas in water but fresh is a better option.
- Finely dice the onions and saute on a low heat.
- Once the onions are cooked take off the heat and drain. Now on to making the mixture: blend the chickpeas with the beef and chicken mince and half of the parsley, finely chopped. You may reach a point where this is easier for you to do in a large bowl with your hands, this is fine. When all ingredients are mixed separate the mixture into small portions and roll the mix in your hands to make small meatballs. (You should have approximately 6 per person).
- Place all of the meat balls on to a baking tray and place into a preheated oven at 200 c for 20 minutes. (Juices may need to be drained during cooking but don't drain all juices as this will dry out the meatballs).
- Whilst the meatballs are cooking this is the time to make your tomato sauce. Crush the garlic into a saucepan and then add the passatta. Slowly heat this mixture and add the remaining finely chopped parsley. Taste the mixture and add black pepper for taste if you wish.
- In a further saucepan boil 1 liter of water. Once the water has come to a boil add the buckwheat noodles and cook until tender 'then drain. (Please note: follow instructions on packet as all makes will vary slightly)
- Take the meatballs out of the oven when ready and leave on the side to cool for five minutes.
- Place a small portion of buckwheat noodles in the center of the plate, add the meatballs on top and drizzle the tomato sauce on top. To complete this dish sprinkle some chopped fresh basil.
