Vickys Chicken Meatballs in Tomato Sauce, GF DF EF SF NF

Recipe of Homemade Vickys Chicken Meatballs in Tomato Sauce, GF DF EF SF NF

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The number of servings that can be served to make Vickys Chicken Meatballs in Tomato Sauce, GF DF EF SF NF is 4 servings. So make certain this portion is sufficient to serve for yourself and your loved one family.

Oh sure, just to add, the time wanted to cook Vickys Chicken Meatballs in Tomato Sauce, GF DF EF SF NF is estimated to be around 25 minutes.

So, this time, let’s attempt it, let’s vary Vickys Chicken Meatballs in Tomato Sauce, GF DF EF SF NF ourselves at dwelling. Staying with easy components, this dish can provide benefits in serving to to maintain the health of our our bodies. You may make Vickys Chicken Meatballs in Tomato Sauce, GF DF EF SF NF utilizing 12 materials kind and 10 manufacturing steps. Here is learn how to make the dish.

My kids love meatballs but I normally use pork. Chicken makes a nice change. Feel free to use your favourite sauce. I use my previously posted 'Hidden Veg' pasta sauce a lot.

Components and spices that must be Put together to make Vickys Chicken Meatballs in Tomato Sauce, GF DF EF SF NF:

1. 600 g chicken mince / ground chcken
2. 2 tbsp Nandos Peri-Peri Hot Rub
3. 5 tbsp gluten-free flour
4. 4 cloves garlic, grated
5. thumb-sized piece of fresh ginger, peeled and grated
6. bunch fresh coriander / cilantro, finely chopped
7. oil for frying
8. 2 onions, finely chopped
9. dash red wine
10. dash red wine vinegar
11. 2 x400g tin chopped tomatoes
12. 4 tbsp Nandos Medium Peri-Peri Sauce

Steps to make to make Vickys Chicken Meatballs in Tomato Sauce, GF DF EF SF NF

1. In a large bowl, combine the chicken, hot rub, 1 tbsp flour, half of the garlic, the ginger and half of the coriander / cilantro
2. Wet your hands and form 20 balls. Set aside in the fridge while you make the sauce
3. Heat a tbsp oil in a frying pan over a medum-high heat
4. Fry the onions until translucent then add the remaining garlic, the wine and vinegar. Cook down, stirring, until the liquid is almost gone
5. Add the chopped tomatoes and Peri-Peri sauce. Reduce to a simmer and cook for 15 – 20 minutes. You can decide whether you want to serve it as is or run it through a blender first
6. Heat another 2 tbsp oil in another frying pan
7. Toss the meatballs in the remaining flour then brown all over in the frying pan
8. Once browned, spoon into the sauce and let simmer 5 minutes until cooked through
9. Stir the remaining coriander into the sauce before serving
10. Serve with spaghetti or with mashed potato

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