Prep 10 mins
Cook 10 mins
My friend Judy Montagu write a weekly cooking column in the local paper. This was in this Friday's issue, and I took the opportunity to make a wonderful family supper.
- 500 g minced cooked chicken or 500 g minced cooked turkey
- 1 egg
- 1 teaspoon cinnamon
- salt and pepper
- 1 large onion, chopped
- 1 (800 g) can crushed tomatoes
- 1 (800 g) can water (use the empty can from the crushed tomatoes, duh)
- 1⁄2 teaspoon basil or 1⁄2 teaspoon oregano or 1⁄2 teaspoon marjoram
- In a medium sized pot, saute the onion in the oil, add the tomatoes and water, salt, pepper and herbs.
- While this is cooking for a few minutes on medium heat, covered, place the chicken or turkey in a medium-sized bowl and mix with the egg, cinnamon, salt and pepper.
- Add bread crumbs, combining thoroughly until the mixture is firm enough to form into balls.
- Make ping-pong sized balls and drop them into the bubbling tomato mixture.
- Cover and cook on medium heat for five minutes.
- Serve over pasta, rice or couscous.
This was OK. My kids liked it. Hubby said it didn't have much flavor. I did tweak the recipe a bit...mostly additions. I used chicken made from Crock Pot Shredded Chicken Breasts for Freezing - OAMC. I had frozen it in 2 cup packages, so when I defrosted two of these I had 560 grams of chicken. When making the meatballs, I added an extra egg. With no guideline on how much breadcrumbs to use (an approximate amount) I thought I should use as little as possible, so I only put in 1/4 cup, and was able to make meatballs that held together (before cooking). Adding the can of water made the sauce quite thin, more like a soup to me than a pasta dish, so we served it in bowls over penne rigate. I had some fresh mushrooms to use up (about 1 cup) so I sauted those with the onions. At the end after cooking, I also added in 1/4 cup green onions I needed to use up, and about 2 tbsp each of parsley and basil fresh from my garden. Many of the meatballs didn't hold together. Not sure if I should have added more breadcrumbs? Or less egg? Or...? All meatballs I've made in the past always had to be browned before adding to the sauce. If I made this again, I wouldn't add the can of water and I'd put more seasonings in both the meatballs and the sauce, but first I'd want to figure out what to do to get the meatballs to hold together a bit better. (Close to half of mine fell apart.)