Chicken Meatballs With Tomato And Peanut Sauce

Bressie chicken meatballs tomato peanut sauce Bressie chicken meatballs tomato peanut sauce

Amazing chicken meatballs that will awaken your taste buds and have you coming back for more.

4 people 50 minutes 15 minutes


  • 500 g Chicken Mince
  • 500 ml Chicken Stock Cube
  • 1 tin Chopped Tomatoes
  • 1 tsp Curry Powder
  • 2 cloves Garlic crushed
  • 1 clove Garlic chopped
  • 250 ml Light Coloured Olive Oil
  • 1 - Lime wedged, to serve
  • 1 - Lime juice only
  • 1 - Onion finely chopped
  • 1 pinch Pepper
  • 2 small Red Onion
  • 1 pinch Salt
  • 4 tbsp Smooth Peanut Butter
  • 450 g SuperValu Brown Basmati Rice
  • 1 handfull SuperValu Fresh Coriander to garnish
  • 1 bunch SuperValu Fresh Coriander leaves and stalks
  • 1 small SuperValu Fresh Ginger thumb-sized, peeled and finely grated
  • 1 - SuperValu Fresh Green Chilli deseeded and chopped
  • 1 - SuperValu Fresh Red Chilli deseeded and finely chopped
  • 100 g SuperValu Kale tough stalks removed
  • 2 tbsp SuperValu Olive Oil
  • 1 litre Water

For The Zesty Coriander Oil

  • 3 tbsp SuperValu Goodness Cashew Nuts roughly chopped


  1. First make the coriander oil. Put the nuts
    in a glass jug with the lime juice and
    olive oil. Let the nuts soak overnight
    or for at least 4 hours. This will make
    the dressing nice and creamy. Add the
    coriander stalks and leaves, chilli, garlic
    and a pinch of salt, then use a stick
    blender to blitz everything together.

  2. To make the meatballs, put the chicken,
    onion, garlic and curry powder in a large
    bowl. Season and mix to combine. Shape
    into 12 even-sized meatballs a little
    larger than a golf ball. You may need to
    splash a little water on your hands to
    prevent the mix from sticking to them.
    Set aside on a tray lined with parchment

  3. Heat 1 tablespoon of the oil in a large
    sauté pan set over a medium heat. Add
    the meatballs and fry for 6 to 8 minutes,
    turning occasionally, until golden brown.
    Transfer to a plate.

  4. Finely chop one of the red onions and
    add to the pan along with the remaining
    tablespoon of oil. Cook for 4 to 5
    minutes, stirring now and again, until
    softened. Stir in the chilli and ginger and
    cook for another minute or two.

  5. Stir in the tomatoes, stock and peanut
    butter. Simmer gently for 8 to 10
    minutes, then blend with a stick blender
    until smooth.

  6. Add the meatballs back to the pan,
    ensuring they’re immersed in the sauce.
    Gently simmer for 25 to 30 minutes,
    until the meatballs are cooked through
    and the sauce has thickened slightly.

  7. Meanwhile, rinse the rice under cold
    water, then place in a pan with the litre
    of water. Bring to a steady boil and
    stir to prevent the rice from sticking
    to the bottom of the pan. Lower the
    heat, cover the pan and bring back up
    to a steady simmer. Cook for 25 to 30
    minutes, until all the water has been

  8. When the meatballs are cooked, tear
    the kale leaves into the sauce and stir
    through to wilt.

  9. To serve, cut the remaining red onion
    in half, then slice as thinly as possible.
    Divide the rice between the dishes and
    top with meatballs and sauce, followed
    by some of the zesty coriander oil, sliced
    red onions and fresh coriander leaves.
    Serve with lime wedges on the side.

  10. If you’re freezing the dish, don’t add
    the kale until after you’ve defrosted
    it. Freeze three meatballs and some
    sauce in small ziplock freezer bags for
    individual portions. Pour any leftover
    coriander oil into an ice cube tray and

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