Chicken meatballs in tomato sauce

Chicken Meatballs:

  • About. 400 g of minced chicken
  • ½ tsp salt, pepper
  • 1 small finely chopped shallot and maybe 1 finely chopped garlic clove
  • 2 teaspoons of potato flour
  • 1 teaspoon of smoked paprika powder
  • Optional ½ tsp ground coriander
  • ½-1 dl of ice-cold water, maybe also milk

Tips: If you can tolerate milk, add 2-3 tablespoons of grated white delicious hard cheese, for example parmesan, to the meatballs.

Tomato sauce:

  • 1 shallot
  • If desired, 1 clove of garlic
  • 2-3 tablespoons of olive oil
  • 1 tablespoon of tomato puree
  • 1 can crushed canned tomatoes
  • 1 Tbsp liquid chicken/vegetable stock, maybe ½-1 bouillon cube (check gluten and dairy free)
  • 1 teaspoon of oregano or basil

Cauliflower Rice:

  • 1 medium head of cauliflower, maybe some broccoli
  • 1 small red onion (can be sliced)
  • 1 clove of garlic, finely chopped
  • 1-2 peppers
  • Oil for frying

Here’s how you do it.

Start by making the tomato sauce. Finely chop the onion and garlic and fry until the onion is shiny. Add canned tomatoes, stock/stock and seasonings. Bring to a boil and leave to infuse for 15-20 minutes (it will not deteriorate if infused for 30 minutes, if necessary add a little more water). Season to taste with salt, pepper and balsamic vinegar, perhaps with a few grains of sugar.

Continue making the chicken meatballs. Add salt, pepper and spices to the chicken and knead together. If desired, also with finely chopped onion and garlic. Add potato flour and knead together, and add ice-cold water of the right consistency. If necessary, add finely grated cheese. Form meatballs and fry in a hot pan before adding to the tomato sauce. Leave to soak while preparing the cauliflower rice.

Finely chop the garlic, onion and paprika. Fry the oil in a pan over medium heat until the onion is transparent, stirring occasionally. Meanwhile, clean and coarsely grate the cauliflower and any broccoli on a raw food grater or cut into coarse pieces and process into “small grains of rice” in a high-speed blender. Heat oil in a pan. Add grated cauliflower/broccoli and heat on high heat, stirring, for 4-5 minutes. Season with lemon juice, salt, pepper and maybe some finely chopped herbs/parsley. Add onion and paprika mixture.

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