Baked chicken meatballs

Ingredients

• 1000 ml water
• 300 g large potato
• 160 g carrots
• 150 g onion
• 800 g ground chicken breast
• 1/2 egg (25 g)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon dried thyme
• 10 g dill

Preparation

1. Peel the potato, cut it into cubes about 3 cm across and boil it in 1000 ml water for 15 minutes, until a fork slides easily into it. Drain and mash. 2. Finely grate the carrots and onion, then squeeze them well. 3. Put the ground meat, mashed potato, squeezed carrots and onion, half the egg, salt, pepper, thyme and dill in a bowl. Mix until the mixture comes together, then chill for 15 minutes. 4. Preheat the oven to 180°C. I make them a little larger, since they shrink in the oven, then arrange the meatballs on a baking tray lined with parchment paper. 5. Bake for about 40 minutes in the preheated oven. Turn them after 20 minutes; they’re ready when browned on both sides.