Chicken Cacciatore Meatballs with Sweet Potato Mash
We love turning traditional meals such as chicken cacciatore into new ideas that the whole family will love. This take on a favourite recipe is sure to be a hit in your house! If time allows, make these the night before and allow the flavours to develop overnight. SO yummy!
Recipe Tester Feedback: “Beautiful combinations with all the fresh herbs and fresh ingredients to make a simple but tasty dinner." - Liz
No: Gluten / Dairy / Egg / Nuts
Preparation Time 15 minutes + sitting time
Cooking Time 30 minutes
Serves 4
Can be frozen
Ingredients
- sweet potato - 800g, peeled and diced in 2cm cubes (unprepared weight)
- salt
- pepper
- Meatballs:
- garlic cloves - 2, peeled
- onion - 1, peeled and halved
- fresh oregano - 1 Tbsp, leaves
- fresh basil - 10, leaves
- chicken mince - 500g
- vegetable stock - 10g, paste
- Sauce:
- fresh parsley - 1/2 bunch, chopped
- fresh basil - 1/4 bunch, leaves only
- onion - 1, large, peeled and quartered
- garlic cloves - 2, peeled
- tomato - 500g, fresh, halved
- olive oil - 15g
- red wine - 50g
- tomato paste - 40g
- fresh oregano - 1 Tbsp, leaves
- olives - 150g, of choice, drained
Method
- Peel and chop the sweet potato (800g) into 2cm cubes.
- Place the sweet potato cubes onto the upper tray of the steaming attachment. Set aside.
Meatballs:
- Add the peeled garlic cloves (2), peeled and halved onion (1), fresh oregano leaves (1 Tbsp) and fresh basil leaves (10) to the bowl. Blitz Speed 9 / 5 seconds. Scrape down sides.
- Add the chicken mince (500g) and vegetable stock paste (10g) to the bowl. Combine Speed 6 / 10 seconds.
- Remove the mixture from the bowl and place it onto a plate. Clean and dry the bowl.
- Grease the lower dish of the steaming attachment.
- Divide the mixture into quarters and roll 5 balls from each quarter so that you have approximately 20 balls (about 3-4cm diameter) in total. Place the balls into the greased lower dish of the steaming attachment. If you run out of space, you can put a sheet of wet baking paper between the layers of meatballs.
- Assemble the upper and lower steaming attachments together and set aside.
Sauce:
- To the clean and dry bowl, add fresh chopped parsley (1/2 bunch) and fresh basil leaves (from 1/4 bunch). Chop Speed 8 / 5 seconds. Scrape down sides. Place into a serving bowl and set aside.
- Add the peeled and quartered onion (1), peeled garlic cloves (2) and halved tomatoes (500g) to the mixer bowl. Chop Speed 7 / 5 seconds.
- Add the olive oil (15g), red wine (50g), tomato paste (40g), fresh oregano leaves (1 Tbsp) and drained olives (150g) to the bowl. Set the steaming attachment in place. Program 26 minutes / Steaming Temperature / Speed 2.
- Add the cooked meatballs to a serving bowl where you previously put the fresh herbs.
- Pour the sauce over the top of the meatballs. Mix to combine and allow to sit, covered.
- Place the cooked sweet potato into the unwashed mixer bowl. Season with salt and pepper to taste. Blend Speed 3 / 30 seconds. Scrape down sides.
- Serve meatballs and sauce over the mash.
- Enjoy!
Make your own!
* Make your own stock paste with the Odds and Ends Stock Paste recipe from The Make Your Own Subscriber Bonus Issue.
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