- Chicken fillet - 1 kilo (can be replaced with ready-made stuffing)
- Egg - 1 piece
- Breadcrumbs - 4 items. spoons
- Fat cream - 5 Art. spoons
- Spices - - To taste
- Olive oil - 40 milliliters
- Canned Tomatoes - 1 Liter
- Orange juice - 200 milliliters
- Tomato paste - 2 items. spoons
- Soy sauce - 4 items. spoons
- Lime - 1 piece
- Sugar - 4 Art. spoons
- Rosemary, thyme, basil - - To taste
Let's start with the preparation of the sauce. In 300 ml of warm water we dilute tomato paste. We make a so-called bouquet of garnishes, tied branches of rosemary, thyme and basil. We put canned tomatoes, orange juice, diluted tomato paste, juice of one lime, soy sauce, sugar and bouquet garnish. Mix it all up, bring it to a boil, then reduce the heat to a minimum and cook under the lid for another 15-20 minutes. While the sauce is brewed under the lid - we are engaged in meatballs. In the most common meat grinder, we twist our chicken fillet. If you have ready minced meat - this step is skipped. In the resulting stuffing we add cream, breadcrumbs, salt and other spices. Stirring. Add the egg to the stuffing, stir again. From the resulting minced meat form small meatballs - a size that they can be thrown into the mouth, without cutting. I got about 40 meatballs from this amount of ingredients. In a frying pan, we heat the oil. On a very fast fire, fry the meatballs from two sides until the crust is formed - as in the photo. Then, the crusty meatballs are put into tomato sauce and cook for 10-15 minutes over low heat. Before shifting the meatballs, we take out the bouquet of garnishes from the sauce, and whisk the sauce with a blender to homogeneity. Actually, the meatballs are ready. Serve best with fresh pasta.
Servings: 7-8