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Slow-cooker spiced chicken meatballs in tomato sauce
Slow-cooker spiced chicken meatballs in tomato sauce
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Prep Time:
30 minutes
Cook Time:
265 minutes
Total Time:
295 minutes
Tender chicken meatballs topped with creamy yogurt for a delicious meal.
Ingredients:
  • 1 slice wholemeal bread, crusts removed, torn
  • 41.20 gm milk
  • 500g chicken mince
  • 1 egg white
  • 82.50 ml dried breadcrumbs
  • 1 tsp coriander
  • 2.50 gm sweet paprika
  • 2.50 gm ground cumin
  • 2.50 gm ground ginger
  • 3 garlic cloves, crushed
  • 36.40 gm extra virgin olive oil
  • 44.40 gm tomato paste
  • 700g jar tomato passata
  • 57.20 gm honey
  • 2 zucchini, halved, thickly sliced
  • 165.00 ml frozen peas
  • Couscous, to serve
  • Plain Greek-style yoghurt, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • In a large bowl, combine the bread and milk. Let it sit for 10 minutes.
  • Combine mince, egg white, breadcrumbs, ground coriander, sweet paprika, cumin, ground ginger, half of the onion, and half of the garlic with the bread mixture. Season with salt and pepper, then mix thoroughly. Shape mixture into small balls using level tablespoons.
  • In a large frying pan over medium heat, heat oil. Cook meatballs in 2 batches, turning occasionally, for 2 to 3 minutes until lightly browned. Transfer to a slow cooker.
  • Sauté the rest of the onion and garlic until softened. Mix in tomato paste, passata, honey, and 1/2 cup water. Transfer everything to the slow cooker along with zucchini. Slow cook for 4 hours until the meatballs are tender and fully cooked.
  • Mix in the peas, letting them cook for an additional 10 minutes. Season with salt and pepper before serving the meatballs alongside couscous, yogurt, and fresh coriander sprigs.

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