Ingredients
Method
Step 1. Prepare the Meatball Mixture
- In a food processor, combine the red onion, garlic, and parsley. Process until finely chopped. Transfer this mixture into a large bowl and add the minced chicken, passata, tomato paste, egg, breadcrumbs, ground cumin, ground coriander, vinegar, salt, and pepper. Mix everything well until fully combined. Shape the mixture into small meatballs, around 30 grams each, and set them aside.
Step 2. Sear the Meatballs
- Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan, and sear them until browned on all sides. This should take about 5-7 minutes per batch. Once they are nicely browned, remove them from the pan and set them aside on a plate. This step ensures the meatballs hold their shape and develop a nice crust.
Step 3. Prepare the Sauce and Cook the Meatballs
- In the same pan, add 2 extra tablespoons of olive oil if needed, sauté the finely diced onion and garlic until softened and translucent, about 3-4 minutes. Stir in the ground cumin and coriander, cooking for about for a few seconds until fragrant. Pour in the diced tomatoes and water, stirring well to combine. Bring the sauce to a simmer, then carefully place the seared meatballs back into the pan. Cover and cook for about 15 minutes, allowing the meatballs to cook through and absorb the flavours of the sauce.
Step 4. Add the Silverbeet and Finish Cooking
- Stir in the coarsely shredded silverbeet into the sauce and meatballs. Cover the pan again and cook for an additional 5-7 minutes, or until the greens are wilted and the sauce has thickened. Taste and adjust seasoning with salt and pepper as needed.
- Serve over cooked rice or with rustic bread
