Moroccan Spiced Chicken Meatballs with Whole Roasted Almonds
Ingredients (5 persons)
| Amount | Measure | Name | Price per unit |
|---|---|---|---|
| 30 | ml | Oil, vegetable | AUD 0.00 * AUD 0.00 / l |
| 100 | g | Onions, diced | AUD 0.00 * AUD 0.00 / g |
| 50 | g | Garlic, crushed | AUD 0.00 * AUD 0.00 / g |
| 0.5 | kg | Chicken, minced | AUD 0.00 * AUD 0.00 / kg |
| 1 | pc | Eggs, medium | AUD 0.00 * AUD 0.00 / pc |
| 2 | l | Oil, vegetable | AUD 0.00 * AUD 0.00 / l |
| 1 | kg | KNORR World Cuisine Moroccan Sauce 2kg | AUD 0.00 * AUD 0.00 / kg |
| 50 | g | Almonds, chopped | AUD 0.00 * AUD 0.00 / g |
| 10 | g | Coriander | AUD 0.00 * AUD 0.00 / g |
| Total cost (calculated): AUD 0.00 Edit price Calculate Cancel | |||
* Please consider quantity differences of marked ingredients.
Price calculation
Total cost (calculated): AUD 0.00
Preparation
1.Preheat the oil in a large frying pan and add the onions and garlic, lightly fry until soft (don’t allow to colour), remove and allow to cool.
2.Add the cooked onion and garlic to the chicken mince and egg. Mix together well and form into small balls.
3.Pre-heat the second quantity of oil in a large pot and lightly deep fry the meat balls until golden in colour. Remove and drain off the excess oil, place into a clean pan and add the KNORR Moroccan Sauce. Cook for a further 10 minutes
4.Place the almonds onto a large cooking tray and lightly cook in a preheated oven (180°C) until golden brown in colour, remove and chop.
5.Place the Moroccan meatballs into a bowl and garnish with the roasted almonds and coriander
