Introduction: Spiced Chicken Meatballs With Home-made Veggies Sauce on Spelt Penne

By Sophies Foodie Files
About: I am Sophie & have a foodblog: Sophie's Foodie Files! I cook mostly tasty healthy & colorful dishes with Sophie's twist! I also cook a lot of vegan dishes! I also bake & eat sometimes gluten-fre…

The meatballs itself are Dairy-free, Egg-free & Gluten-free too! I spiced up my organic chicken mince, served them on a bed of home-made tomato-veggies sauce & ate them with spelt penne! Ooh yes, this is a lovely flavored well combined delicious pasta dinner! I made enough for 2 days in a row, so for 4 persons! I made my chicken meatballs a few hours before dinner to stiff up a bit in the fridge!

Enjoy! :)

Step 1: Gather Your Ingredients!

Recipe: For 4 persons

Ingredients:

* For the spiced up chicken meatballs: (14 ping-pong sized balls)

350 gr dairy-free, egg-free, gluten-free organic chicken mince

3 spring onions, cleaned, cut up into rings, white & green parts

1 fat clove of garlic, peeled & finely chopped up

black pepper: 20 grins

Himalayan pink salt in a grinder: 1/2 teaspoon

1/2 teaspoon dried Provençal herbs

1 teaspoon dried cous-cous herbs ( mine had ground coriander, cinnamon, black pepper, ginger, cayenne pepper & ground cloves in it)/ it is very aromatic too! :)

1/2 teaspoon hot chili powder

* For the lovely home-made tomato-veggies sauce:

4 dried bay leaves

1 big leek, washed, cleaned, pad dry & cut up finely (2 cups)

4 green celery stalks, cleaned, pad dry & cut up finely (2 cups)

4 big carrots, peeled & cut up into rings & each cut up into 2 (3 cups)

500 gr spelt penne

1 kg tomato passata

300 ml of water poured into the empty tomato packet & used extra in the sauce

1 can of whole peeled tomatoes in their juice

1 teaspoon dried Provençal herbs

30 grins of black pepper

1 teaspoon of Maldon sea salt & a few pinches extra

a fruity evoo

* Serve with cooked spelt penne ( that is egg-free & dairy-free ) or make it completely Gluten-free by using cooked Gf penne! :)

Step 2: Make Your Spiced Up Chicken Meatballs 4.5 Hours Before Dinner!

1. Four & half hours before dinner make your chicken meatballs in your food processor. Put your spring onions & finely cut up garlic in your food processor & place fitted lid ob. Blitz or pulse for a few times until they are more finely chopped up. Add chicken mince, black pepper, Himalayan pink salt, cous-cous herbs, dried Provençal herbs & chili powder. Place fitted lid back on & pulse until it is all fully mixed in. Stop & scrape the sides a few times to push your ingredients to the S-blade knife. Don’t blitz too much because you still want to see bits of your ingredients into the chicken mince! With wet hands, form ping pong-sized balls & place them onto a clean large plate. I created 14 chicken balls! Place cling film over the top & place into the fridge to stiff up a bit. I put them in the fridge for 4 hours.

Step 3: Make Your Veggies-tomato Sauce!

Now, make your tomato-veggies sauce. Take a larger cooking pot & drizzle with some good fruity extra virgin olive oil. Heat up. When hot, add chopped celery, carrot & leek pieces. Add 4 dried bay leaves & about 20 grins of black pepper & 1 teaspoon of sea salt. Stir fry everything for about 10-15 minutes. Add more olive oil if you need to. I placed fitted lid on & let veggies fry further. When done, add tomato passasta, canned whole tomatoes & your 300 ml of tomato passata water. Stir everything round into the pot. Add 1 teaspoon of Provençal herbs & stir it through the sauce. Place fitted lid on & cook for about 15-20 minutes, stirring from time to time until your sauce has reduced a bit & your veggies are just cooked through. Check your seasoning. I added 10 grins of black pepper extra & some Maldon sea salt too. Take out your 4 dried bay leaves. Place fitted lid on.

Step 4: Fry Your Meatballs in a Fruity Oil & Serve It All! :)

Take a large non-stick pan & add a lot of that fruity evoo. When hot, add chicken meatballs. Fry them into the hot oil until browned & cooked through. This only will take about 5-7 minutes. Place them on double kitchen paper to dip of the excess of fat. Place double kitchen paper on top of them too.

Serve at once, place cooked penne pasta into 2 or 4 clean white para bowls & paddle your lovely sauce on top. Place 3 to 4 spiced chicken meatballs on top of the sauce! Enjoy instantly with loved one’s! MMM,…:)

You can find it also here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/03/15/spiced-chicken-meatballs-with-tomato-sauce-spelt-penne/