Chicken and Pistachio Meatballs with Tomato Sauce

Paleo – makes about 15 meatballs 


  • 500g free range chicken mince
  • 35g shelled pistachio (un salted)
  • 1 egg
  • 2 tsp diced red chilli, seeds removed
  • 1 tsp organic dijon mustard
  • 1/2 brown onion, diced finely
  • 2 cloves garlic, finely grated
  • 1 carrot, diced finely
  • 1 zucchini, diced finely
  • 1/2 can organic tomatoes
  • 2 tbsp tomato paste
  • 1 tsp celtic sea salt
  • 1 tsp cracked black pepper
  • Handful of fresh basil
  • 2 tbsp olive oil
  • 1 bunch brocollini
  • 1 bunch asparagus


  • Preheat oven to 180 degrees
  • Pulse pistachio in a mixmaster or crush gently in a mortar and pestle. Add to a large bowl and mix through chicken, 1/2 tsp chilli, 1 clove garlic, egg, dijon mustard and a pinch of salt and pepper. Mix together and let rest
  • In a deep saucepan heat 2 tbsp olive oil. Add onion, remaining salt, pepper and garlic. Sautee for 2 minutes then add zucchini and carrot. Saute for a further 2 – 3 minutes then add tomatoes, tomato paste and chilli. Cook for 5 – 10 minutes on low heat, set aside to cool slightly
  • Heat a dash of olive oil in a non-stick pan on medium heat. Form the chicken mixture into small – medium balls. Tip: to ensure the chicken doesn’t stick to your hands, dip in cold water before each ball. Place each ball into the saucepan and brown on every side of the ball (approx 2 – 3 minutes). Place frypan in the oven and cook for a further 6 minutes. After three minutes, remove the frypan and flip the balls
  • Blend together tomato sauce until a thick consistency is formed. Add basil and blitz again
  • Steam brocollini & asparagus
  • Serve

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