Chicken meatballs in tomato sauce.


These homemade meatballs made with chicken
We cook it in a delicious tomato sauce. A dish that we will always find within the menu of Jewish cuisine, for shabbat dinners.


For meatballs:

3 slices of white bread
600 g. chicken breast fillets
1 medium onion
4 cloves of garlic
A small bunch of parsley
A small bunch of coriander
1 tablespoon ground cumin
2 eggs
4 to 5 tablespoons olive oil. Can be replaced with vegetable oil.

For salsa:

2 1/2 tablespoons olive oil
ground cumin
sweet pepper powder
dry ground coriander
1 medium onion finely chopped in julienne
125 ml. dry white wine
500 g of crushed tomatoes
1 paprika, chopped in julienne
1 clove of garlic, peeled and chopped into pieces
2 teaspoons sugar
Some mint leaves (peppermint)
Salt and black pepper to taste.

Preparation of sauce

Heat a large frying pan olive oil, add onions and spices, cook a few minutes until onion becomes transparent. Add the wine until, then add tomatoes, paprika, chopped garlic and sugar. Simmer mixing for about 15 minutes until sauce thickens slightly, then taste and season with salt and black pepper to taste.

Preparation of the meatballs:

While the sauce is cooked slowly, prepare the meatballs . Cut the white crust of bread crumb and place in the food processor, add garlic and chopped herbs, process until the ingredients are ground well . Moreover, add chicken cut into pieces (or ground), eggs and onion finely cut into cubes, add salt, pepper and cumin, process until a uniform mass is made. Form meatballs the size of a walnut, place on a plate and place in the fridge for half an hour.

Heat olive oil over medium heat place the meatballs and sauty on all sides . Place the meatballs in the sauce (if necessary, pour a little boiling water).
Simmer with lid for 15 to 20 minutes by gently mixing . Check the seasoning add more salt, pepper, cumin or sugar if required .

And it's ready to serve.