August 25, 2016
Dinner, Main Dish, Poultry,
Chicken, Eggs, Sunday Dinner, Winter, Slow Cooker, Stove Top, Low Fat, Spices, Ground Chicken more
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"From Super Food Ideas (JULY 2016)"
Place bread and milk in a large bowl and stand for 10 minutes.
Add mince, egg white, breadcrumbs, ground coriander, sweet paprika, cumin, ground ginger, 1/2 the onion and 1/2 the garlic to the bread mixture and then season with salt and pepper and mix well to combine.
Roll level tablespoons of mixture into balls.
Heat oil in a large frying pan over medium heat and cook meatballs in 2 batches turning for 2 to 3 minutes or until just browned and place into the slow cooker.
Add remaining onion and garlic to the pan and cook, stirring for 5 minutes or until onion softens and then stir in tomato paste, passata, honey and 1/2 cup water.
Transfer mixture to slow cooked and then add zucchini and cook on LOW for 4 hours until meatballs are tender and cooked through.
Stir in the peas and cook for further 10 minutes and season with salt and pepper to taste.
Serve meatballs with couscous, Greek yoghurt and fresh coriander sprigs.
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Good dinner which we served over rice. For the passata sauce I used jarred pasta sauce and skipped the cumin and zucchini. Thanks for sharing!