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Healthy & delicious recipes from A.Vogel

Chicken Meatballs and Vegetable Casserole with peanut sauce

Chicken Meatballs and Vegetable Casserole with peanut sauce
  • Preparation:  min
    Time:  min
  • Easy
  • 4
  • Prep: 20 min
  • Easy
  • 4
Chicken Meatballs and Vegetable Casserole with peanut sauce

With Herbamare salt, this recipe for Chicken Meatball and Vegetable Casserole with Peanut Sauce is perfectly enhanced.

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Ingredients

Chicken Meatballs and Vegetable Casserole with peanut sauce

  • 15 ml (1 tablespoon) canola oil
  • 80 ml (1/3 cup) dried shallots (French), chopped
  • 15 ml (1 tbsp.) grated ginger
  • 10 ml (2 tsp.) chopped garlic
  • 1 red bell pepper, thinly sliced
  • 2 carrots, cut into half-circles
  • 1 can (398 ml) coconut milk
  • 160 ml (2/3 cup) Natur creamy peanut butter
  • 60 ml (1/4 cup) chicken broth
  • 30 ml (2 tbsp.) tomato paste
  • 2 green onions, thinly sliced

For the meatballs

  • 450 g (1 lb) ground chicken
  • 160 ml (2/3 cup) panko breadcrumbs
  • 60 ml (1/4 cup) chopped fresh parsley
  • 30 ml (2 tablespoons) Natur creamy peanut butter
  • 10 ml (2 teaspoons) chopped garlic
  • 3 green onions, chopped
  • 1 egg
  • Herbamare Original organic herbal sea salt and pepper to taste

Herbamare® Original - The perfect substitute for table salt!

To enhance the flavor of your dishes in a different way, Herbamare certified organic herb sea salt is worth the taste test! Thanks to its blend of certified organic vegetables (celery, leek, watercress, etc.) and herbs (basil, rosemary, thyme, etc.), it adds a unique herbal touch to many dishes, including those based on vegetables, meat and poultry, as well as fish and seafood. As an added bonus, it contains no GMOs, additives or preservatives.

How to make Chicken Meatballs and Vegetable Casserole with peanut sauce

1. Mix dumpling ingredients in a bowl. Shape into 24 dumplings, using 30 ml (2 tbsp.) of mixture for each.

2. Heat oil in a large skillet over medium heat. Brown meatballs for 2 to 3 minutes.

3. Add shallots, ginger and garlic. Continue cooking for 1 minute.

4. Add bell bell pepper, carrots, coconut milk, peanut butter, chicken broth and tomato paste. Stir to combine. Bring to the boil, then simmer for 10 to 12 minutes, until the inside of the dumplings has lost its pinkish hue.

5. Just before serving, sprinkle with green onions.

I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :) 

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