Chicken Meatballs

500 g extra lean ground chicken
2 eggs
1/2 cup fine bread crumbs
1/4 cup grated Parmesan cheese
2 shallots, finely diced
1 clove of garlic, minced
1/4 tsp Cayenne pepper (optional)
Salt Pepper

Roasted Red Pepper sauce

2 red peppers, roasted and peeled
I shallot, diced
1 clove of garlic, minced
1 tbsp olive oil
1/4 tsp cumin
1/4 tsp smoke paprika
1 cup of grape tomatoes diced
1/4 cup of tomato puree
1 tbsp balsamic vinegar
(you can use a can of diced tomatoes instead of the last two ingredients)

Mixed grains

1 tsp olive oil
1 tbsp onion soup mix
2/3 cup mixed grains (equal parts brown rice, quinoa, millet, barley – Use whatever you have! )
300 ml boiling water

Start by pre heating the oven to 425 degrees F. Bring a kettle of water to the boil. Adding boiling water instead of cold water into a rice cooker reduces cooking time substantially. Add olive oil, grains and onion soup mix to a rice cooker. Add boiling water and cook as you normally would.

For the meat balls, beat eggs in a large bowl. Add shallots, garlic, and seasoning. Add ground chicken, grated parm and breadcrumbs. Gently mix until combined, making sure not to over work the chicken. Line a baking sheet with aluminum foil and spray with non-stick spray. Then form the balls use an 1/8 cup measure and roll mixture into balls, placing them evenly spaced on the baking sheet. Bake for twenty minutes flipping half way through cooking.

For the sauce, put a small pot over medium heat. Add oil, shallot, garlic and spices and saute thirty seconds. Add diced roasted pepper, tomatoes stirring for two minutes. Add puree and balsamic. Remove from the heat and puree until smooth in a blender. Return to the pot and place back over low heat to keep it warm.