Description
This flavorful recipe features tender chicken meatballs infused with aromatic spices, served alongside a nutritious blend of quinoa and curried roasted cauliflower and sweet potato. A harmonious mix of turmeric, cumin, cinnamon, dill, and spring onions creates a deliciously spiced dish perfect for a healthy and satisfying meal.
Ingredients
Scale
Meatballs
- 250g chicken mince
- 1 garlic clove, finely chopped
- 1 tsp turmeric
- Pinch of cumin
- Pinch of cinnamon
- Handful dill, finely chopped
- 2 spring onions, finely chopped
- Salt and pepper, to taste
Quinoa
- 50g quinoa
- 100ml water
Curried Vegetables
- 4 cauliflower florets
- 25g sweet potato, chopped
- 1 tbsp olive oil
- 1 tbsp medium curry powder
Additional Mix-ins
- 1 tsp pistachios, chopped
- 1 tsp sultanas
- ½ lime, juiced
Instructions
- Prepare Meatballs: In a large bowl, combine chicken mince, finely chopped garlic, turmeric, cumin, cinnamon, chopped dill, spring onions, salt, and pepper. Mix thoroughly to combine all ingredients evenly. Form the mixture into six even-sized meatballs. Place the meatballs in the refrigerator to chill for 20 minutes to help them hold their shape during cooking.
- Cook Quinoa: Preheat the oven to 200°C (180°C fan) or gas mark 6. Rinse the quinoa thoroughly under cold water. Transfer rinsed quinoa to a saucepan with 100ml of water and bring to a boil. Once boiling, reduce heat to a gentle simmer and cook for 10-15 minutes or until the quinoa has absorbed the water, doubled in size, and is tender. Drain any excess water and set aside to cool.
- Roast Vegetables and Cook Meatballs: In a roasting tin, toss the cauliflower florets and chopped sweet potato with olive oil and medium curry powder until evenly coated. Place the seasoned vegetable tin and a separate tin with the chilled meatballs in the preheated oven. Roast both for 15 minutes, or until the vegetables are tender and caramelized, and the meatballs are cooked through.
- Combine and Serve: In a large bowl, mix the cooked quinoa with the roasted cauliflower, sweet potato, chopped pistachios, and sultanas. Squeeze the juice of half a lime over the mixture and toss gently to combine the flavors. Serve the curried quinoa and vegetables alongside the warm chicken meatballs for a complete and flavorful meal.
Notes
- Ensure meatballs are cooked thoroughly; internal temperature should reach 75°C (165°F).
- Rinsing quinoa before cooking removes any bitterness.
- Adjust seasoning and spice level to taste.
- Meatballs can be prepared a day ahead and refrigerated for convenience.
- For a nuttier flavor, toast the pistachios before adding.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion / Healthy
Keywords: chicken meatballs, quinoa, curried cauliflower, healthy dinner, baked meatballs, roasted vegetables, turmeric spices, easy recipe
