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#WFD – Moroccan Chicken Meatballs with Tomato Gravy and Pap
To serve portion the pap onto plates and top with meatballs and tomato gravy.
POLOKWANE – Most people think that meatballs should only be made with red meat, but chicken meatballs are just as tasty and delicious.
What’s for Dinner says chicken mince seasoned with the authentic flavours of North Africa combined with the traditional accompaniments of South Africa,pap and tomato gravy, makes for naturally tasty fusion food.
Ingredients
For the meatballs:
- 500g chicken mince
- 20g breadcrumbs
- 1 egg, lightly beaten
- 1 x KNORR Naturally Tasty Moroccan Chicken Recipe Mix
- 15ml fresh coriander, chopped
For the tomato gravy:
- 15ml sunflower oil
- ½ Onion, finely diced
- 5ml crushed garlic
- 1 tin chopped and peeled tomatoes
- 15ml tomato paste
- 1 x KNORR Vegetable Stock Pot
- 200ml water
- 10ml sugar
For the pap:
- 1 lt water
- 5ml salt
- 500ml maize meal
Method
- Preheat oven to 180°C.
- Place the chicken mince, breadcrumbs, egg, contents of the sachet of KNORR Naturally Tasty Moroccan Chicken Recipe Mix and coriander into a bowl and mix until combined (the mixture will be very sticky).
- Roll the mixture into meatballs and place into an ovenproof baking dish.
- Drizzle with a little oil and bake in the oven at 180°C for 10 – 12 minutes.
- In the meantime you can begin to prepare the tomato gravy and the pap.
- To prepare the tomato gravy heat oil in a pan the fry the onions and garlic until soft.
- Add in the tinned tomatoes, tomato paste, KNORR Vegetable Stock Pot, water and sugar and season with salt and black pepper then allow to simmer on a low heat.
- As soon as the meatballs are ready add them to the tomato gravy and allow to simmer for 10 minutes.
- To prepare the pap bring the water and salt to the boil in a pot.
- Stir in the maize meal until well combined then reduce the heat and cover with a lid.
- Allow to simmer for 30 minutes stirring occasionally.
- To serve portion the pap onto plates and top with meatballs and tomato gravy.
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