Spicy Green Chicken & Zucchini Meatballs
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Spicy Green Chicken & Zucchini Meatballs
Recipe By Courtney Roulston
Ingredients
500 g Coles chicken mince
1 medium zucchini, grated
½ cup breadcrumbs (panko or blitzed from day old sourdough)
sea salt and black pepper to taste
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
4 tbs Coles coconut oil
1 ½ brown onion, finely diced
1 tbs fresh ginger, grated
2 long green chilli, sliced, divided
4 cloves garlic, minced
2 large tomatoes
4 bunches English spinach (you need lots for this recipe - 10 cups tightly packed)
1 lemon
1/3 cup cream
½ cup Jalna Greek yoghurt to serve
¼ cup flaked almonds, toasted
Optional: serve with steamed basmati rice or naan bread
Method
To make the meatballs, place the chicken mince into a mixing bowl. Add in the zucchini, breadcrumbs, salt, 1 tsp each of the cumin, coriander, and garam masala. Mix well then roll into meatballs around 2 tbs in size.
Heat 1 tbs of coconut oil in a large high-sided frying pan. Cook the meatballs for 2-3 minutes each side until they are browned all over. Remove from the pan and set aside on a tray.
Place the same pan back onto a medium heat. Add in the remaining coconut oil and fry off the onions for 2 minutes. Add in the ginger, half the chilli and garlic. Cook for 2 minutes then add in the remaining cumin, coriander and garam masala. Toast the spices until they are fragrant, then deglaze the pan with tomato pulp, scrapping the bottom of the pan with a wooden spoon.
Add in ½ cup water and then add the spinach into the pan one handful at a time, stirring in between additions until all the spinach is wilted. Season with salt and pepper then cook for 5-6 minutes. Use a stick blender to blitz around half of the mixture, so you have some spinach with texture still in the pan.
Add the meatballs back into the pan and warm through for 3-4 minutes. Stir in the cream and remove from the heat. Squeeze in 1 tbs of lemon juice and taste for balance, adding more lemon or seasoning if required.
Dollop over the yoghurt and some slices of green chilli. Garnish with almonds then serve with either steamed basmati rice or naan bread.
