Chicken Meatballs with Roasted Vegetable Tomato Sauce

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Preparation time:
Cooking time:
Yield: 6

1 pound ground chicken (500g)
1/4 cup whole wheat bread crumbs (65ml)
1 egg
3 carrots, cooked and mashed
3/4 cup long grain white rice (175ml)
4 cups roasted vegetable tomato sauce (1L)
salt and freshly ground black pepper
1 10 -200/10 ounce frozen chopped spinach, thawed and squeezed dry (for adults) (250ml)
2 1/2 cups chicken stock (625ml)

Preheat oven to 350F/180C.
In a bowl, combine chicken, breadcrumbs, egg and carrots.
Form chicken mixture into 1 inch balls and roll in rice.
Kids': Place 1 cup rice in a shallow dish and roll meatballs to coat and place in casserole.

Adults': Place meatballs in casserole.
Assemble casseroles:
Kids': Combine 2 cups tomato sauce and 2.5 cups chicken stock. Season wiht salt and pepper. Pour over meatballs. Cover.

Adults': Combine 2 cups tomato sauce and 2 cups chicken stock. Season wiht salt and pepper. Stir in spinach and remainnig rice. Pour over meatballs. Cover.
Bake for 45-50 minutes.

Preheat oven to 400F/205C.
Cut vegetables into even pieces.
Place onion, peppers and zucchini on a baking tray. Place carrots and squash on another baking tray.
Drizzle with oil and toss until coated.
Place trays in oven and bake for 45 - 55 minutes, rotating pans halfway, or until vegetables are tender and golden brown. Remove from oven.
In a food processor puree vegetables in batches until smooth.
In a large pot add vegetable puree, tomatoes, tomato sauce, salt and pepper. Simmer for 30 minutes.
Makes: 6 litres

Tip: Freeze extra sauce for convenience.