Ingredients

• 1 slice wholemeal bread, crusts removed, torn
• 2 tablespoons milk
• 500g chicken mince
• 1 egg white
• 1/3 cup dried breadcrumbs
• 1 teaspoon MasterFoods® Ground Coriander
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 brown onion, finely chopped
• 3 garlic cloves, crushed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons tomato paste
• 700g jar tomato passata
• 2 tablespoons honey
• 2 zucchini, halved, thickly sliced
• 2/3 cup frozen peas
• Couscous, to serve
• Plain Greek-style yoghurt, to serve
• Fresh coriander sprigs, to serve

Method

• Step 1 Place bread and milk in a large bowl. Stand for 10 minutes.
• Step 2 Add mince, egg white, breadcrumbs, ground coriander, sweet paprika, cumin, ground ginger, 1/2 the onion and 1/2 the garlic to the bread mixture. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls.
• Step 3 Heat oil in a large frying pan over medium heat. Cook meatballs in 2 batches, turning, for 2 to 3 minutes or until just browned. Place in a slow cooker.
• Step 4 Add remaining onion and garlic to pan. Cook, stirring, for 5 minutes or until onion softens. Stir in tomato paste, passata, honey and 1/2 cup water. Transfer mixture to slow cooker. Add zucchini. Cook on low for 4 hours or until meatballs are tender and cooked through.
• Step 5 Stir in the peas. Cook for a further 10 minutes. Season with salt and pepper. Serve meatballs with couscous, yoghurt and fresh coriander sprigs.