Sweet and Sour Chicken Meatballs
Servings
2serves
Servings
2serves
Ingredients
  • 240grams lean chicken mince
  • 1/4cup almond meal
  • Salt and pepper
  • 1tsp coconut oil
  • 2/3cup tomato passata
  • 1tsp honey
  • 2tsp apple cider vinegar
  • 1/4tsp all spice
  • 2tbsp water
  • 1cup baby spinach
  • 2tsp sesame seeds
Instructions
  1. Combine chicken mince and almond meal. Season with salt and pepper and roll into about 4-5 meatballs per serve.
  2. Heat a frypan over medium-high and add the coconut oil. Add meatballs and brown on all sides, remove from pan and set aside.
  3. Add passata, honey, vinegar, allspice and water to the pan and mix to combine.
  4. Bring to the boil then reduce to a gentle simmer.
  5. Return meatballs to the pan and simmer for 25-30 minutes, stirring gently every now and then, until sauce has thickened and meatballs are cooked through.
  6. Divide baby spinach between bowls and top with meatballs, sauce and sesame seeds to serve.
Recipe Notes

356 calories per serve

Print Recipe
 Sweet and Sour Chicken Meatballs
Sweet and Sour Chicken Meatballs
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
serves
Ingredients
  • 240 grams lean chicken mince
  • 1/4 cup almond meal
  • Salt and pepper
  • 1 tsp coconut oil
  • 2/3 cup tomato passata
  • 1 tsp honey
  • 2 tsp apple cider vinegar
  • 1/4 tsp all spice
  • 2 tbsp water
  • 1 cup baby spinach
  • 2 tsp sesame seeds
Course Main Dish
Servings
serves
Ingredients
  • 240 grams lean chicken mince
  • 1/4 cup almond meal
  • Salt and pepper
  • 1 tsp coconut oil
  • 2/3 cup tomato passata
  • 1 tsp honey
  • 2 tsp apple cider vinegar
  • 1/4 tsp all spice
  • 2 tbsp water
  • 1 cup baby spinach
  • 2 tsp sesame seeds
Sweet and Sour Chicken Meatballs
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine chicken mince and almond meal. Season with salt and pepper and roll into about 4-5 meatballs per serve.
  2. Heat a frypan over medium-high and add the coconut oil. Add meatballs and brown on all sides, remove from pan and set aside.
  3. Add passata, honey, vinegar, allspice and water to the pan and mix to combine.
  4. Bring to the boil then reduce to a gentle simmer.
  5. Return meatballs to the pan and simmer for 25-30 minutes, stirring gently every now and then, until sauce has thickened and meatballs are cooked through.
  6. Divide baby spinach between bowls and top with meatballs, sauce and sesame seeds to serve.
Recipe Notes

356 calories per serve