Chicken meatballs

1. Preheat the oven to 220 C.
2. Line a baking sheet with aluminum foil or parchment. Set aside.
3. In the food processor add all the ingredients for the meatballs an dprocess until you get a smooth paste.
4. Roll into tablespoon-sized balls and place on prepared baking sheet.
5. You can brown the meatballs first in a non-stick pan to give them color but this is optional
6. Bake meatballs for 10-12 minutes, or until no longer pink. (If you did not brown the meatballs they may take up to 20- 25 minutes in the oven)

The veggies

1. While the meatballs are baking, heat a pan with 2 tablespoons oil.
2. Cook veggies (onions first then carrots and finally add the peppers as they take the least time to cook) until tender-crisp, about 5-7 minutes.

Sweet Peanut Butter Sauce

1. To make the sauce mix together the peanut butter, soy sauce, sugar, and water.
2. When the meatballs have finished baking, toss them with the veggies in half of the sauce and sprinkle with peanuts.
3. Cook the noodles according to package instructions (mine only required placing in boiling water for 5 minutes), drain
4. Serve the noodles with the meatball and vegetable mix garnished with some peanuts and chopped parsley
5. In the food processor add all the ingredients for the meatballs and process until you get a smoot paste
6. Roll into walnut sized rounds
7. Bake on a sheet you lined with parchment or foil for 25 minutes at
8. Lightly saute the bell pepper
9. and carrots in a large skillet until they are tender but still crisp. Combine
10. the ingredients for the sauce and add to the vegetables. Add the meatballs and
11. coat with the sauce. Let simmer 10-15 min. until everything is heated through.