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Categories:
ground chicken Parmesan cheese garlic pickles egg breadcrumbs ground cumin flour vegetable oil onion green bell pepper red bell pepper tomato paste chicken broth cornstarch
Viewed: 17 - Published at: 9 years agoIngredients
- 1 1/8 pounds ground chicken
- 1/2 cup Parmesan cheese
- 1 garlic
- 5 1/8 tablespoons pickles
- 1 egg
- breadcrumbs
- ground cumin
- flour
- vegetable oil
- 1 onion
- 1/2 green bell pepper
- 1 red bell pepper
- 1 tablespoon tomato paste
- 1 cup chicken broth
- cornstarch
Method
- In a bowl, mix the chicken, cheese, garlic, pickles, egg, breadcrumbs, and a pinch of cumin. Form the mixture into meatballs.
- Lightly coat them with flour.
- Heat some oil in a skillet and fry the meatballs in batches, cooking them on all sides. Drain the meatballs on paper towel and set aside.
- A a small amount of oil to a skillet and add the onion and bell peppers. Saute for about 5 minutes. Add the tomato paste and cook for a few minutes.
- Add the chicken broth and simmer for 10 minutes.
- Add the ingredients to a blender and puree until smooth. Add a small amount of cornstarch diluted in water to the sauce if it is too thin.
- Place the meatballs in the sauce and cook for 10 minutes on low heat. Serve warm.
