Chicken Meatballs with Tomato Ginger Sauce

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“Submitted to Ready, Set Cook #3”

Ingredients Nutrition


  1. Mix together the chicken mince, onion, breadcrumbs, cumin, plenty of salt and pepper to taste, and the egg.
  2. Roll into small meatballs using about 1 tablespoon of mix per ball.
  3. Dust with the flour.
  4. Heat the oil in a large frying pan, and brown the meatballs well on all sdes.
  5. Cook until almost done through-about 8 minutes.
  6. Add to the sauce and cook for about 15 minutes more.
  7. SAUCE: Heat the oil in a pan or wok over medium heat, and cook the ginger and garlic until softened-about 3 minutes.
  8. Add the cumin and cook for 1 minute more.
  9. Add the sauce, stock and tabasco simmer uncovered for 5 minutes before adding the meatballs.
  10. TO SERVE: Stir the extra chopped fresh mint, toasted pine nuts and sour cream gently through the meatballs and sauce, and serve over cooked penne pasta.

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