Chicken Balls With Tomato-Garlic Sauce
Ready In: 40 mins
Serves: 4-6
Ingredients
TOMATO SAUCE
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 2 garlic cloves, pressed
- 1 (398 ml) can crushed tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons sugar
- 1⁄4 teaspoon dried oregano
CHICKEN BALLS
- 1 cup ground chicken
- 1 small apple, peeled and grated
- 1 teaspoon fresh thyme leave
- 1⁄4 cup parmesan cheese, grated
- 1⁄2 cup breadcrumbs
- salt
- pepper
- flour, for dusting
- 3 tablespoons sunflower oil
- fresh basil (to garnish) or parsley (to garnish)
Directions
- METHOD FOR SAUCE:
- In a large frying pan over medium heat, heat oil; fry onions until soft, about 10 minutes.
- Put half the onions in a small bowl; set aside for chicken balls. Add garlic to onions in pan and sauté for 1 minute. Add tomatoes, tomato paste, sugar and oregano plus 1/2 cup water. Cover and simmer for 10 minutes, stirring occasionally.
- METHOD FOR THE CHICKEN BALLS:
- Add ground chicken, apple, thyme, Parmesan, breadcrumbs and salt and pepper to reserved onions. Mix well. With floured hands, form about 20 teaspoon-size balls. In a large frying pan on medium-high, heat oil; brown chicken balls on each side. Transfer to sauce and simmer uncovered for 8-10 minutes. Drain and toss weith cooked spaghetti. Sprinkle with parsley.
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