Chicken meatballs with cabbage

Meatballs from chicken mince with young cabbage The recipe was liked first of all by availability: and chicken fillet is easy to buy, and the young cabbage is already in full swing. More refined version of the dish is meatballs from turkey fillet. Cabbage in this recipe gives juiciness to meat, because the meatballs do not contain any rusks, potatoes or mango that could add a stuffing of softness and juiciness. Also a big plus I think a lot of gravy, which remains after cooking meatballs. It is thick and very tasty! To potatoes or pastas is excellent. In my opinion tomato paste is preferable in this recipe, than tomatoes. You can combine: tomatoes and pasta. But tomatoes need juicy, ripe, with a vivid taste, otherwise the sense from them is not enough. The pasta gives a bright shade to the dish and a stronger taste. Young cabbage can be very finely chopped, or scrolled in a meat grinder or blender. One way or another, you can tolerate some heterogeneity of grinding, but you do not need to turn cabbage into puree. I chopped cabbage with garlic in a blender. Another nuance-experiment. I tried to add a pinch of cinnamon to the stuffing. I saw such a reception in a feature film. Very interesting! And sugar added to the gravy for the overall balance of taste.

Meatballs from chicken mince with young cabbage The recipe was liked first of all by availability: and chicken fillet is easy to buy, and the young cabbage is already in full swing. More refined version of the dish is meatballs from turkey fillet. Cabbage in this recipe gives juiciness to meat, because the meatballs do not contain any rusks, potatoes or mango that could add a stuffing of softness and juiciness. Also a big plus I think a lot of gravy, which remains after cooking meatballs. It is thick and very tasty! To potatoes or pastas is excellent. In my opinion tomato paste is preferable in this recipe, than tomatoes. You can combine: tomatoes and pasta. But tomatoes need juicy, ripe, with a vivid taste, otherwise the sense from them is not enough. The pasta gives a bright shade to the dish and a stronger taste. Young cabbage can be very finely chopped, or scrolled in a meat grinder or blender. One way or another, you can tolerate some heterogeneity of grinding, but you do not need to turn cabbage into puree. I chopped cabbage with garlic in a blender. Another nuance-experiment. I tried to add a pinch of cinnamon to the stuffing. I saw such a reception in a feature film. Very interesting! And sugar added to the gravy for the overall balance of taste.

Ingredients:

• Chicken fillet 750g
• Water 500 ml
• Sunflower refined sunflower oil 2 tbsp. l.
• Sour cream 60 g
• Fresh dill 7 g
• Mixture of Italian herbs 1 g
• Pepper fragrant 3 pcs.
• Bay leaf 1 pc.
• Salt 1 tsp.
• White cabbage 400 g
• Garlic 3 denticles
• Flour, wheat 50 g
• Tomato paste 90 g
• Carrot 1 pc.
• Onion 2 pcs.
• Sugar 0.5 tsp.

Instructions

• Step 1 Prepare foods: meat, vegetables, greens, spices and spices, flour, sour cream, tomato paste.
• Step 2 Wash the fillets, dry and grind into minced meat.
• Step 3 Cut cabbage and garlic. Add to the meat.
• Step 4 Salt the ground meat, add spices and seasonings, a little chopped dill. Form the balls about 4 cm in diameter.
• Step 5 Brush onion and carrots. Grate the carrots, cut the onion into thin half rings.
• Step 6 Rescue the vegetables in vegetable oil.
• Step 7 Add water, tomato paste, sugar and salt a little. Bring to a boil, add sour cream mixed with flour. Let me disperse. Bring to a boil again.
• Step 8 Put the meat balls in the boiling gravy. Add the scented pepper and bay leaf. How to boil, simmer under the lid on a small fire for about 40 minutes.
• Step 9 Serve hot.