Date posted: 01/11/2021

Peri peri chicken meatballs, crushed pea & lime

Succulent chicken meatballs, served with crushed chipotle peas, lime & red pepper salsa alongside sweet potato wedges

  • Serves 1
Votes: 2 Average: 5


Dale farm low fat natural yoghurt 5g
Farmstead chicken breast minced 105g
Coriander 2g
Garlic prepacked 0.5g
Parsley flat 8g
Red onion 15g
Onion diced 20g
Orange juice 2ml
Sweet potato whole 100g
Red chillies 1g
Everyday Favourites fancy peas 75g
Everyday Favourites individually quick frozen sweetcorn 50g
Case De Mare lime juice 3ml
Whole piquillo peppers in brine 33.3g
Casa De Mare sea salt 0.3g
Everyday Favourites cracked black peppercorn 0.1g
Everyday Favourites crushed chillies 0.1g
Everyday Favourites ground cumin 0.2g
La Espanola pure olive oil 10ml
Santa Maria chipotle paste 2g
schwartz piri piri seasoning 0.5g
Smoked paprika 7g


  1. Mix the chicken mince with peri peri seasoning, 5 grams of chopped parsley and 5 grams of smoked paprika. Roll the mince into even sized balls and chill.
  2. Cut the sweet potato into wedges and drizzle with oil. Roast until tender and then add chopped parsley and chilli flakes.
  3. Place diced onion into a pan and soften with water. Add the garlic, smoked paprika, cumin and chipotle paste. Cook for 2-3 minutes and then add the peas, black pepper, and cook for a further 4-5 minutes on a low heat.
  4. Add the low fat yoghurt and crush together. Keep it warm until required.
  5. Dice the red peppers and add diced red onion, seared corn, olive oil, orange and lime juice before folding in chopped coriander and red chilli.
  6. Cook the meatballs and finally, serve with the wedges, pea and chipotle crush, and red pepper salsa.
Find more recipes on our 2024 international food trends page and 2024 food and drink trends.
Back to Top