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Chicken Tunisian Meatballs Recipe


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     Chicken Tunisian Meatballs

Category   Entrees - Maindishes
Sub Category   Low-carb
Servings   16 meatballs
Preptime   45 min.

1 lb ground chicken thighs
1/4 c chickpea flour
1 egg, lightly beaten
2 tsp. dried parsley
1/4 tsp. Moroccan Saffron, crushed
1/4 tsp. ground nutmeg
1 tsp. Saigon Cinnamon
2 tsp. Onion & Garlic Sprinkle
1 tsp. ground black pepper
2T olive oil
1 small sweet onion, chopped small
1 large carrot, peeled and chopped small
1 small zucchini, chopped small
2 vine ripe tomatoes, seeded and chopped small
1 (15 oz.) can tomato sauce
2 tsp. salt
fresh chopped parsley for garnish

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 throughout.
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.
Serving Suggestions
Garnish with fresh chopped parsley and serve over cous cous or quinoa if desired.

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