Vickys Chicken Meatballs in Tomato Sauce, GF DF EF SF NF

Vickys Chicken Meatballs in Tomato Sauce, GF DF EF SF NF

My kids love meatballs but I normally use pork. Chicken makes a nice change. Feel free to use your favourite sauce. I use my prev…more


4 servings

  1. 600 g chicken mince / ground chcken

  2. 2 tbsp Nandos Peri-Peri Hot Rub

  3. 5 tbsp gluten-free flour

  4. 4 cloves garlic, grated

  5. thumb-sized piece of fresh ginger, peeled and grated

  6. bunch fresh coriander / cilantro, finely chopped

  7. oil for frying

  8. 2 onions, finely chopped

  9. dash red wine

  10. dash red wine vinegar

  11. 2 x400g tin chopped tomatoes

  12. 4 tbsp Nandos Medium Peri-Peri Sauce


  1. In a large bowl, combine the chicken, hot rub, 1 tbsp flour, half of the garlic, the ginger and half of the coriander / cilantro

  2. Wet your hands and form 20 balls. Set aside in the fridge while you make the sauce

  3. Heat a tbsp oil in a frying pan over a medum-high heat

  4. Fry the onions until translucent then add the remaining garlic, the wine and vinegar. Cook down, stirring, until the liquid is almost gone

  5. Add the chopped tomatoes and Peri-Peri sauce. Reduce to a simmer and cook for 15 – 20 minutes. You can decide whether you want to serve it as is or run it through a blender first

  6. Heat another 2 tbsp oil in another frying pan

  7. Toss the meatballs in the remaining flour then brown all over in the frying pan

  8. Once browned, spoon into the sauce and let simmer 5 minutes until cooked through

  9. Stir the remaining coriander into the sauce before serving

  10. Serve with spaghetti or with mashed potato

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