Moroccan Chicken Meatballs

Moroccan Chicken Meatballs (LC)
3 from 2 votes
Course: Main Course
Cuisine: Low Cost
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings (editable): 4
Author: Katie @ The Daily Menu


  • 400 g Chicken Mince
  • 1 tsp Dried Parsley
  • 2 tsp Chicken Stock Powder
  • 1 tsp Moroccan Seasoning
  • Salt/Pepper
  • 2 tbsp Breadcrumbs
  • 1 tbsp Oil
  • 1 Tin of Tomatoes
  • 1 tin of Tomato Pasta Sauce
  • 1 Tin of Chickpeas
  • 2 c Rice
  • 2 Carrots
  • 2 c Baby Spinach Leaves


  • Add the mince, dried parsley, chicken stock powder and Moroccan seasoning to a bowl; mix with your hands to combine. Season with salt and pepper and add enough breadcrumbs to be able to roll the mixture into meatballs
  • Roll into tablespoon sized meatballs and refigerate until required
  • Add the oil to a large frying pan and brown the meatballs for 6-8 minutes
  • Add the tin of tomatoes and tomato pasta sauce to the meatballs
  • Drain the chickpeas and add to the frying pan; simmer uncovered for 12-15 minutes
  • Cook the rice according to packet directions
  • Peel and slice the carrots; add to a large saucepan with a small amount of water and steam for 8-10 mins
  • Add the baby spinach leaves to the meatballs and cook until wilted
  • Serve