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Chicken Meatballs With Salad and Roast Sweet Potato

Balsamic Vinegar is known for its incredible flavour and uniqueness. In the past it was thought to have medical properties. It was used as antiseptic for sore throat and as a digestive to prevent stomach upset.

    This combination does not exist.


    Cajun Spice 2.0 grams

    Cajun Spice

    Balsamic Vinegar 10.0 ml

    Balsamic Vinegar

    Garlic Cloves 1.0 Unit(s)

    Garlic Cloves

    Cherry Tomatoes 65.0 grams

    Cherry Tomatoes

    Sweet Potato 150.0 grams

    Sweet Potato

    Mixed Salad leaves 25.0 grams

    Mixed Salad leaves

    Flat Leaf Parsley 1.0 grams

    Flat Leaf Parsley

    Ground Chicken 200.0 grams

    Ground Chicken


    • Time : 30.0 mins
    • |
    • Calories: 487.0 kcal
    • |
    • Protein : 40.0 g
    • |
    • Fat : 20.0 g
    • |
    • Carb. : 38.0 g
    : Your Kitchen Essentials
    Utensils: Frying Pan | Mixing Bowl x 2 | Baking Tray x 2 |
    Equipment (Optional): Oven | Microwave is highly recommended |
    Pantry: Salt | Pepper | Cooking oil about 15 to 25 ml |
    : Prepare the Ingredients
    Get the ground chicken out of the fridge 15 to 20 minutes before cooking.
    Preheat the oven to 180C / gas mark 4 (if you intend to use the oven).
    Wash and dry the vegetables prior to chopping (as required):
    - Garlic: peel and mince ; - Cherry Tomatoes: cut in half
    - Flat Leaf Parsley: chop finely ; - Sweet Potato: chop into 2-3 cm cubes
    - Mixed Salad Leaves: just wash and dry.
    : Prepare the Meatballs
    In a mixing bowl combine; the ground chicken, some salt, the cajun spice, parsley, garlic and a touch of cooking oil. Form meatballs and then keep them aside before you start cooking.
    In a FRYING PAN: Heat the frying pan to medium heat. Add the cooking oil. Carefully place the meatballs in the pan. Let them cook to about 75% on one side before flipping them over. Once they are done, remove from the pan and rest them for 5 minutes before serving.
    In an OVEN: Place the meatballs on a baking tray and roast them for about 15 to 20 minutes. Rest for 5 minutes after they are done.
    : Roast the Sweet Potato
    In a MICROWAVE: cook the sweet potato for 3 - 4 minutes on full power. Once they're done let them rest for 30 seconds before roasting them in the oven.
    In a POT: put the chopped sweet potato in a pot. Add just enough water to cover them. Add salt to the water. Boil for around 10 minutes or until tender.

    Cover the sweet potato in cooking oil. Season them and spread them in an baking/oven tray. Roast them in the oven for about 20 minutes.
    : Prepare the Salad, Plate and Serve
    SALAD: In a mixing bowl combine; the mixed salad leaves, cherry tomatoes, balsamic vinegar, olive oil, salt and pepper. Toss well.
    Plate and Serve: Plate the meatballs and serve with the salad on the side.