In medium size dutch oven or large, high-rimmed
saute/braising pan, heat 1T olive oil over medium
high heat and add onion, carrot, zucchini and 1/2
tsp. salt. Saute for several minutes, until
vegetables begin to soften.
Add chopped tomatoes and tomato sauce. Stir well
and bring to low boil. Cover pot and reduce heat to
low and allow sauce to simmer.
While sauce simmers, in large mixing bowl,
combine ground chicken, egg, chick pea flour,
dried parsley, crushed saffron, nutmeg, cinnamon,
1 1/2 tsp. salt, and onion & garlic sprinkle.
Drizzle mixture with 1T olive oil and mix the
mixture well, evenly distributing spices
Remove lid from pot and turn heat up to medium
heat. Form meat mixture into 16 even sized
meatballs and drop into sauce in even layer. When
sauce mixture begins to boil, cover pot. Reduce
heat to medium low and simmer meatballs gently in
sauce for 20 minutes. Turn off heat and gently
toss meatballs in sauce to rotate and cover
entire surfaces. Cover pot and allow meatballs to
sit in residual heat from sauce a minimum of 5
minutes, or until ready to serve.
Garnish with fresh chopped parsley and serve over cous cous or quinoa if desired.
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