Chicken And Spinach Meatballs With A Butternut And Tomato Sauce

Chicken And Spinach Meatballs With A Butternut And Tomato Sauce


Makes 34 Meatballs

500g chicken mince

30 ml olive or vegetable oil

100g McCain Diced Onions

2 garlic cloves, finely chopped

10 ml ground coriander

10 ml ground cumin

5 ml smoked paprika

5 ml ground ginger

80 ml (30g) dried bread crumbs

2 eggs, beaten

125 ml (60g) McCain Diced Carrots

250 ml (100g) McCain Spinach, defrosted and chopped

Salt and freshly ground black pepper, to taste


Tomato and Butternut Sauce

300g McCain Mashed Butternut

500 ml tomato Passata

40 ml honey or light brown sugar

Salt and freshly ground black pepper, to taste



125 ml (90g) white quinoa

10 ml olive oil

250 ml chicken stock

Pinch of salt, for cooking


4 - 6


Prep Time: 25 - 30 minutes
Total Time: 20 - 25 minutes

  1. For meat balls; in a large mixing bowl, combine the chicken mince, oil, McCain Diced Onions and garlic with the spices, breadcrumbs and eggs. Stir in the McCain Diced Carrots and Spinach. Mix well to combine and season well.
  2. Using a measuring spoon, measure 15 ml and roll into balls. Place on a baking paper lined baking tray.
  3. Refrigerate 30 minutes before cooking.
  4. Meanwhile, preheat oven to 180°C. Bake meat balls for 20 - 25 minutes until golden and firm.
  5. For the sauce: in a medium saucepan, combine the McCain Mashed Butternut, tomato Passata, honey or sugar and seasoning. Allow to gently simmer until slightly reduced; adjust seasoning if needed.
  6. Meanwhile for the quinoa: wash the quinoa well through a sieve, allow to drain. Place into a saucepan with the oil and allow to toast slightly. Gently add in the chicken stock and allow to simmer for 25 - 30 minutes on a reduced heat; the water will evaporate.
  7. Remove from the heat and allow to steam for 5 minutes with the lid on. Remove lid and drain excess water. Fluff with a fork and serve warm.
  8. Serve the quinoa topped with the meat balls and sauce.

Variations, Hints and Tips

  • Did you know that Quinoa naturally has a waxy layer over the seed. This protective layer makes the seed bitter once cooked; bitter quinoa can be avoided by washing the seeds well through a sieve with running water. The water will run clear and ready for cooking.
  • Quinoa is high in fibre and contains all 9 amino acids that the body needs; it is also Vitamin and Mineral rich; and contains 8 g of Protein per cup as well as being gluten free .it
  • Alternatively use chicken, lamb or pork mince for this recipe.
  • Replace quinoa with brown rice.