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Chicken meatballs with quinoa & curried cauliflower New-recipe-icon

If you're looking for a healthy bowl of flavourful chicken and veg to re-energise after a workout, these meatballs with quinoa and curried cauliflower will do the job

  • Prep: 25 mins
    Cook: 30 mins
    plus chilling
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 697
  • Carbohydrates 44
  • Saturated Fat 4
  • Sugar 14
  • Protein 72
  • Fat 23
  • Fibre 9
  • Salt 0.6

Nutrition per serving

  • Calories 697
  • Carbohydrates 44
  • Saturated Fat 4
  • Sugar 14
  • Protein 72
  • Fat 23
  • Fibre 9
  • Salt 0.6

Ingredients

  • 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
  • 50g quinoa
  • 4 cauliflower florets
  • 25g sweet potato, chopped
  • 1 tbsp olive oil
  • 1 tbsp medium curry powder
  • 1 tsp pistachios, chopped
  • 1 tsp sultanas
  • ½ lime, juiced

Method

  1. For the meatballs, mix together all the ingredients in a bowl with some seasoning. Form into six balls and chill in the fridge for 20 mins.

  2. Heat oven to 200C/180C fan/ gas 6. Wash the quinoa and put it in a saucepan with 100ml water. Bring to the boil, then turn down to a gentle simmer and cook for 10-15 mins or until doubled in size and tender. Drain and set aside to cool.

  3. Put the cauliflower and sweet potato in a roasting tin and toss in the oil and curry powder. Put the meatballs in a separate tin. Cook both in the oven for 15 mins or until cooked through.

  4. Mix the quinoa with the cauliflower, sweet potato, pistachios and sultanas, squeeze over the lime juice, then serve with the meatballs.

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