Chicken Meatballs with Tomato Ginger Sauce

Submitted to Ready, Set Cook #3

• Ready In: 1 hr
• Serves: 4

Ingredients

• 500  g  minced fresh chicken
• 1⁄2 small onion
• 1⁄2 cup  dried breadcrumbs
• 2  teaspoons ground cumin
• 2  tablespoons  chopped of fresh mint
•  salt and pepper
• 1  egg
• 1⁄4 cup flour
• 1⁄4 cup  vegetable oil

• SAUCE

• 2  tablespoons  vegetable oil
• 1⁄2 small onion
• 1  clove garlic
• 2  teaspoons  grated fresh ginger
• 1  teaspoon ground cumin
• 2  cups tomato sauce
• 1  cup  chicken stock
•  Tabasco sauce

• TO SERVE

• 2  tablespoons  chopped of fresh mint (extra)
• 2  tablespoons  toasted pine nuts (toast in a dry pan over medium heat until golden)
• 1⁄2 cup sour cream
•  cooked hot penne pasta

Directions

1. Mix together the chicken mince, onion, breadcrumbs, cumin, plenty of salt and pepper to taste, and the egg.
2. Roll into small meatballs using about 1 tablespoon of mix per ball.
3. Dust with the flour.
4. Heat the oil in a large frying pan, and brown the meatballs well on all sdes.
5. Cook until almost done through-about 8 minutes.
6. Add to the sauce and cook for about 15 minutes more.
7. SAUCE: Heat the oil in a pan or wok over medium heat, and cook the ginger and garlic until softened-about 3 minutes.
8. Add the cumin and cook for 1 minute more.
9. Add the sauce, stock and tabasco simmer uncovered for 5 minutes before adding the meatballs.
10. TO SERVE: Stir the extra chopped fresh mint, toasted pine nuts and sour cream gently through the meatballs and sauce, and serve over cooked penne pasta.