The saying “dynamite comes in small packages” has never been truer than in this dish! Juicy chicken meatballs are generously coated in a dreamy red wine, tomato, and chickpea sauce. Served alongside plump couscous and fresh green leaves, the flavour never stops!
The Simplest Saucy Chicken Meatballs
The Simplest Saucy Chicken Meatballs
with fluffy couscous & a green salad
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Balsamic Vinegar
- Chicken
- Chickpeas
- Cooked Chopped Tomato
- Free-Range Chicken Mince
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Green Leaves
- NOMU Provençal Rub
- Pumpkin Seeds
- Red Wine
- Whole Wheat Couscous
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
BE-COUSCOUS, WHY NOT?
Boil the kettle. Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
CON-MINCE ME
In a bowl, combine the mince, seasoning, and the rub. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes until browned but not cooked through, shifting occasionally. Remove from the pan on completion.
THE SALAD STEP
In a salad bowl, combine the rinsed green leaves, the balsamic vinegar (to taste), a drizzle of oil, and seasoning.
GETTING SAUCY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the drained Chickpeas and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the red wine and leave to simmer for about 1-2 minutes, until almost all evaporated. Pour in the cooked chopped tomato and the cream. Reduce the heat and leave to simmer for 5-6 minutes until reduced and thickening, stirring occasionally. In the final 1-2 minutes, add the cooked meatballs. Season with salt, pepper, and a sweetener of choice.
TIME TO DINE!
Pile up the tender couscous and top with the saucy meatballs. Pour over the creamy tomato sauce. Side with the dressed green leaves and sprinkle with the crunchy pumpkin seeds. Dig in, Chef!
BE-COUSCOUS, WHY NOT?
Boil the kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
CON-MINCE ME
In a bowl, combine the mince, seasoning, and the rub. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes until browned but not cooked through, shifting occasionally. Remove from the pan on completion.
THE SALAD STEP
In a salad bowl, combine the rinsed green leaves, the balsamic vinegar (to taste), a drizzle of oil, and seasoning.
GETTING SAUCY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the drained Chickpeas and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the red wine and leave to simmer for about 1-2 minutes, until almost all evaporated. Pour in the cooked chopped tomato and the cream. Reduce the heat and leave to simmer for 5-6 minutes until reduced and thickening, stirring occasionally. In the final 1-2 minutes, add the cooked meatballs. Season with salt, pepper, and a sweetener of choice.
TIME TO DINE!
Pile up the tender couscous and top with the saucy meatballs. Pour over the creamy tomato sauce. Side with the dressed green leaves and sprinkle with the crunchy pumpkin seeds. Dig in, Chef!
BE-COUSCOUS, WHY NOT?
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
CON-MINCE ME
In a bowl, combine the mince, seasoning, and the rub. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. Place on a greased baking tray and coat in a little oil. Pop in the hot oven and bake for 8-10 minutes until browned but not cooked through, shifting halfway. Remove from the oven on completion.
THE SALAD STEP
In a salad bowl, combine the rinsed green leaves, the balsamic vinegar (to taste), a drizzle of oil, and seasoning.
GETTING SAUCY
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the drained Chickpeas and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the red wine and leave to simmer for about 1-2 minutes, until almost all evaporated. Pour in the cooked chopped tomato and the cream. Reduce the heat and leave to simmer for 8-10 minutes until reduced and thickening, stirring occasionally. In the final 1-2 minutes, add the cooked meatballs. Season with salt, pepper, and a sweetener of choice.
TIME TO DINE!
Pile up the tender couscous and top with the saucy meatballs. Pour over the creamy tomato sauce. Side with the dressed green leaves and sprinkle with the crunchy pumpkin seeds. Dig in, Chef!
BE-COUSCOUS, WHY NOT?
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
CON-MINCE ME
In a bowl, combine the mince, seasoning, and the rub. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. Place on a greased baking tray and coat in a little oil. Pop in the hot oven and bake for 8-10 minutes until browned but not cooked through, shifting halfway. Remove from the oven on completion.
THE SALAD STEP
In a salad bowl, combine the rinsed green leaves, the balsamic vinegar (to taste), a drizzle of oil, and seasoning.
GETTING SAUCY
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the drained Chickpeas and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the red wine and leave to simmer for about 1-2 minutes, until almost all evaporated. Pour in the cooked chopped tomato and the cream. Reduce the heat and leave to simmer for 8-10 minutes until reduced and thickening, stirring occasionally. In the final 1-2 minutes, add the cooked meatballs. Season with salt, pepper, and a sweetener of choice.
TIME TO DINE!
Pile up the tender couscous and top with the saucy meatballs. Pour over the creamy tomato sauce. Side with the dressed green leaves and sprinkle with the crunchy pumpkin seeds. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for The Simplest Saucy Chicken Meatballs?
The preparation time for The Simplest Saucy Chicken Meatballs with fluffy couscous & a green salad is between 10 and 25 minutes.
What is the total time required to make The Simplest Saucy Chicken Meatballs with fluffy couscous & a green salad?
The total time required to make The Simplest Saucy Chicken Meatballs with fluffy couscous & a green salad is between 20 and 30 minutes.
How many servings does The Simplest Saucy Chicken Meatballs provide?
4 servings
What are the main ingredients in The Simplest Saucy Chicken Meatballs?
Balsamic Vinegar, Chicken, Chickpeas, Cooked Chopped Tomato, Free-Range Chicken Mince, Fresh Cream, Garlic Clove, Garlic Cloves, Green Leaves, NOMU Provençal Rub, Pumpkin Seeds, Red Wine, Whole Wheat Couscous
What is the nutritional information of The Simplest Saucy Chicken Meatballs?
Calories: 852, Carbs: 70 grams, Fat: grams, Protein: 45.5 grams, Sugar: 13.2 grams, Salt: 520 grams
How do I prepare The Simplest Saucy Chicken Meatballs?
BE-COUSCOUS, WHY NOT?: Boil the kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. THE SALAD STEP: In a salad bowl, combine the rinsed green leaves, the balsamic vinegar (to taste), a drizzle of oil, and seasoning. GETTING SAUCY: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the drained chickpeas and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the red wine and leave to simmer for about 1-2 minutes, until almost all evaporated. Pour in the cooked chopped tomato and the cream. Reduce the heat and leave to simmer for 5-6 minutes until reduced and thickening, stirring occasionally. In the final 1-2 minutes, add the cooked meatballs. Season with salt, pepper, and a sweetener of choice. TIME TO DINE!: Pile up the tender couscous and top with the saucy meatballs. Pour over the creamy tomato sauce. Side with the dressed green leaves and sprinkle with the crunchy pumpkin seeds. Dig in, Chef! CON-MINCE ME: In a bowl, combine the mince, seasoning, and the rub. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes until browned but not cooked through, shifting occasionally. Remove from the pan on completion.
What should be prepared from my kitchen to make The Simplest Saucy Chicken Meatballs?
Balsamic Vinegar, Chicken, Chickpeas, Cooked Chopped Tomato, Free-Range Chicken Mince, Fresh Cream, Garlic Clove, Garlic Cloves, Green Leaves, NOMU Provençal Rub, Pumpkin Seeds, Red Wine, Whole Wheat Couscous
How many calories does The Simplest Saucy Chicken Meatballs have?
852 calories
How much fat content does The Simplest Saucy Chicken Meatballs have?
grams
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