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!
Whole Wheat Couscous - 75ml
Free-range Chicken Mince - 150g
NOMU Provençal Rub - 10ml
Green Leaves - 20g
Balsamic Vinegar - 10ml
Chickpeas - 60g
Garlic Clove - 1
Red Wine - 30ml
Cooked Chopped Tomato - 100g
Fresh Cream - 50ml
Pumpkin Seeds - 10g
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!
Whole Wheat Couscous - 150ml
Free-range Chicken Mince - 300g
NOMU Provençal Rub - 20ml
Green Leaves - 40g
Balsamic Vinegar - 20ml
Chickpeas - 120g
Garlic Cloves - 2
Red Wine - 60ml
Cooked Chopped Tomato - 200g
Fresh Cream - 100ml
Pumpkin Seeds - 20g
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!
Whole Wheat Couscous - 225ml
Free-range Chicken Mince - 450g
NOMU Provençal Rub - 30ml
Green Leaves - 60g
Balsamic Vinegar - 30ml
Chickpeas - 180g
Garlic Cloves - 3
Red Wine - 85ml
Cooked Chopped Tomato - 300g
Fresh Cream - 150ml
Pumpkin Seeds - 30g
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!
Whole Wheat Couscous - 300ml
Free-range Chicken Mince - 600g
NOMU Provençal Rub - 40ml
Green Leaves - 80g
Balsamic Vinegar - 40ml
Chickpeas - 240g
Garlic Cloves - 4
Red Wine - 125ml
Cooked Chopped Tomato - 400g
Fresh Cream - 200ml
Pumpkin Seeds - 40g
Woolies Products in this dish
