Slow Cooker Spiced Chicken Meatballs In Tomato Sauce

Prep Time
Cook Time
4h 50m
Ready In

"From Super Food Ideas (JULY 2016)"

Original recipe yields 6 servings


  • Serving Size: 1 (315.2 g)
  • Calories 200.6
  • Total Fat - 3.8 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 200.6 mg
  • Sodium - 760.1 mg
  • Total Carbohydrate - 24.4 g
  • Dietary Fiber - 4.1 g
  • Sugars - 14.2 g
  • Protein - 19.2 g
  • Calcium - 66.5 mg
  • Iron - 4.6 mg
  • Vitamin C - 23.9 mg
  • Thiamin - 0.2 mg

Step 1

Place bread and milk in a large bowl and stand for 10 minutes.

Step 2

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.

Step 3

Roll level tablespoons of mixture into balls.

Step 4

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.

Step 5

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.

Step 6

Transfer mixture to slow cooked and then add zucchini and cook on LOW for 4 hours until meatballs are tender and cooked through.

Step 7

Stir in the peas and cook for further 10 minutes and season with salt and pepper to taste.

Step 8

Serve meatballs with couscous, Greek yoghurt and fresh coriander sprigs.

Tips & Variations

No special items needed.



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!

review by:
(8 Dec 2017)