CHICKEN QUINOA MEATBALLS
Yum! I just saw these at the Whole Foods deli case and had to buy some for lunch. Well, so tasty and healthy they were that I had to find a recipe...this is taken from the Chez Us website and sounds just like the version sold at the store. I had mine on noodles with a little red sauce, but they'd be tasty wherever you enjoy meatballs. They could also be served with a tasty sauce for an appetizer...Enjoy!
Provided by CaliforniaJan
Categories Meatballs
Time 55m
Yield 38 meatballs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350. Line a cookie sheet with parchment paper.
- Place the chicken in a large mixing bowl. Sprinkle the salt and pepper over the top. Using a food processor mince the garlic, onion and cilantro together. Add to the chicken.
- Add the grated carrot, quinoa, panko, and egg. Mix well using your hands.
- Shape into small meatballs and bake for 15 minutes. Using kitchen tongs flip the meatballs over. Bake for 20 minutes or until golden brown. Remove from the oven and serve.
Nutrition Facts : Calories 393.4, Fat 13.5, SaturatedFat 3.5, Cholesterol 144, Sodium 284, Carbohydrate 38.9, Fiber 4.1, Sugar 2.6, Protein 29
CHICKEN MEATBALLS
Serve up a healthy bowlful of warming spaghetti and meatballs with this easy, family-friendly recipe. We guarantee everyone will be looking for seconds
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the chicken in a food processor and pulse until finely chopped. Scrape into a bowl and add the breadcrumbs, egg, onion, parmesan, half the crushed garlic, and half the oregano. Season really well, and mix with clean hands until everything is evenly distributed. Shape into 20 meatballs, and put onto an oiled baking tray. Brush the meatballs with 1½ tbsp oil. Bake for 20 minutes until cooked through and golden brown.
- Meanwhile, heat the remaining ½ tbsp oil in a deep frying pan. Fry the remaining garlic for 30 secs, then add the chopped tomatoes and reserved oregano. Season with salt, pepper, and a pinch of sugar. Simmer for 10-15 mins stirring frequently, until the tomatoes break down and you get a thick sauce.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook for 10 mins until al dente.
- Add the cooked meatballs to the tomato sauce and gently stir through. Heat for a few minutes while you drain the spaghetti and spoon into warmed pasta bowls. Serve the meatballs and sauce on top. Drizzle over a little olive oil and a grating of more parmesan, if you wish.
Nutrition Facts : Calories 627 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 0.75 milligram of sodium
CHICKEN MEATBALLS WITH QUINOA & CURRIED CAULIFLOWER
If you're looking for a healthy bowl of flavourful chicken and veg to re-energise after a workout, these meatballs with quinoa and curried cauliflower will do the job
Provided by James Collins - Performance nutritionist
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 15
Steps:
- For the meatballs, mix together all the ingredients in a bowl with some seasoning. Form into six balls and chill in the fridge for 20 mins.
- Heat oven to 200C/180C fan/ gas 6. Wash the quinoa and put it in a saucepan with 100ml water. Bring to the boil, then turn down to a gentle simmer and cook for 10-15 mins or until doubled in size and tender. Drain and set aside to cool.
- Put the cauliflower and sweet potato in a roasting tin and toss in the oil and curry powder. Put the meatballs in a separate tin. Cook both in the oven for 15 mins or until cooked through.
- Mix the quinoa with the cauliflower, sweet potato, pistachios and sultanas, squeeze over the lime juice, then serve with the meatballs.
Nutrition Facts : Calories 697 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 72 grams protein, Sodium 0.6 milligram of sodium
CHICKEN QUINOA MEATBALLS
This is a recipe from Kitchen Daily, they recommend freezing 1/2 of the recipe for a second meal. I made these and then simmered them in jarred Tikka Masala sauce, I use Sharwood's. Serve with steamed brown rice and steamed broccoli. You can also finish with the sauce of your choice.
Provided by mandabears
Categories Meatballs
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Line a cookie sheet with parchment paper (I sprayed mine with olive oil cooking spray).
- Place chicken in a large mixing bowl.
- Sprinkle salt and pepper over chicken.
- Using a food processor mince the garlic, onion and cilantro together.
- Add to the chicken, the grated carrot, quinoa, panko crumbs and egg.
- Mix well using your hands.
- Shape into small meatballs.
- Bake for 15 minutes and turn over and bake for 20 minutes more.
- I freeze 1/2 for another meal.
- In a medium saucepan place meatballs and stir in Tikka Masala Sauce.
- Cook on low until simmering and meatballs and sauce are hot.
Nutrition Facts : Calories 265, Fat 9, SaturatedFat 2.3, Cholesterol 96, Sodium 171.6, Carbohydrate 26.6, Fiber 2.8, Sugar 2.2, Protein 19.4
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