Bbq Chicken Meatballs
with Stir-fried Veggies
Put that little bit of barbecue vibe into your evening! These flavourful chicken meatballs are smothered in sweet and tangy sauce, and served with a generous serving of stir-fried vegetables.
Cals 582 · Prot 55 · Carbs 33 · Fat 27
Low Carb
Calorie Smart
30 min
Put that little bit of barbecue vibe into your evening! These flavourful chicken meatballs are smothered in sweet and tangy sauce, and served with a generous serving of stir-fried vegetables.
Cals 582 · Prot 55 · Carbs 33 · Fat 27
Low Carb
Calorie Smart
Ingredients
Meatballs and sauce
Chicken mince
400 Grams
Garlic paste
10 Grams
Soy sauce
9*10*11*
15 ML
Vegetable oil
2 Tbsp
Tomato passata
200 Grams
Barbecue sauce
11*13*
40 Grams
Water
50 ML
Smoked paprika powder
2 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Brown sugar
10 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Sesame seeds
3*
10 Grams
Vegetables
Sugar snap peas
100 Grams
Fresh baby corn
100 Grams
Broccoli
200 Grams
Fresh chives
15 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *13 Mustard, *4 Milk, *5 Eggs, *15 Celery, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2466 / 582 |
| Fats (g) | 26.9 |
| of which saturated (g) | 7.6 |
| Carbohydrates (g) | 33 |
| of which sugars (g) | 20.8 |
| Fibers (g) | 7.7 |
| Proteins (g) | 54.8 |
| Salt (g) | 5.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
- Trim the sugar snap peas, if needed.
- Halve the baby corn lengthwise.
- Separate the broccoli to small florets.
- Halve any larger florets.
- Finely chop the chives.
2 Prep meatballs
- In a large bowl, mix together the chicken mince, garlic paste, soy sauce and half of the chopped chives (reserve the remaining chives for step 5).
- With clean hands, knead until all the ingredients are fully combined.
- Divide the mixture into 10 pieces.
- Shape each piece into a meatball.
Tip! To stop the chicken mince from sticking to your hands when shaping them into meatballs, coat your hands with vegetable oil before shaping each portion of the mixture.
3 Fry meatballs
- Heat a large pan over a medium high heat with a generous drizzle of oil.
- Once hot, add the meatballs (in batches).
- Fry for 5-7 min or until browned all over.
Tip! Try to flip the meatballs by detaching them slightly, using a spatula, but then just by shaking the pan. They will brown more evenly and keep a rounder shape.
4 Cook sauce
- Reduce the heat to low, and add the tomato passata, barbecue sauce, measured water, smoked paprika, 0.5 stock cube and brown sugar.
- Simmer over low heat for 5-7 min until the sauce has thickened.
- Season with a pinch of salt and black pepper.
5 Stir-fry vegetables
- Meanwhile, heat a second pan over medium high heat with a drizzle of oil.
- Once hot, add the broccoli and baby corn with a large pinch of salt.
- Stir fry for 2-3 min.
- Add the sugar snap peas.
- Fry for a final 1 min.
- Finally add the remaining chives and toss.
Tip! Did you know that broccoli contains as much calcium per gram as milk? Make sure not to overcook it or it will lose much of its goodness.
6 Serve
- Serve the BBQ Chicken Meatballs garnished with sesame seeds alongside the Stir-fried Veggies.
Tip! Serve with crusty bread - perfect for sauce mopping! Or, turn the whole thing into a saucy chicken meatball sub sandwich with stir-fried vegetables to the side.
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