Chicken meatballs in sauce

Name: Chicken meatballs in sauce
Ingredients: Meatballs 700 g minced chicken 1 egg 1 cup rice salt pepper thyme basil sauce 2 onions 1/2 head of garlic 1 cup broth 1 cup tomato juice 1 cup water in which the

Meat - Chicken meatballs in sauce by Vladelina O. - Recipia

On some evenings, I prefer to cook something simple with ingredients I already have in the fridge. Chicken meatballs in tomato sauce are the kind of recipe I turn to when I need a warm meal without too much fuss. I use ground chicken, rice, a few spices, and the sauce is based on onion, garlic, and tomatoes—nothing out of the ordinary. It's a recipe I've made many times, and it always works without surprises. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 30 minutes Cooking time: 1 hour (boiling and baking) Servings: 5-6 Difficulty: easy to medium Recipe type: main dish, lunch or dinner Ingredients Meatballs: - 700 g ground chicken - 1 egg - 1 cup rice (washed and well drained) - salt - pepper - dried thyme - dried basil Sauce: - 2 onions - 1/2 head of garlic - 1 cup tomato paste - 1 cup tomato juice - 1 cup water (from boiling the meatballs) - 2 bay leaves - salt - pepper - 50 ml wine (added towards the end) Other ingredients: - a little butter (for sautéing the onion and garlic) - oil (for greasing the baking dish) - water (for boiling the meatballs) - 1-2 bay leaves (for the boiling water) Preparation Method 1. In a large bowl, combine the ground meat, egg, washed and drained rice, salt, pepper, thyme, and basil. Mix everything by hand until the mixture is homogeneous. 2. In a large pot, bring salted water with a bay leaf to a boil. Meanwhile, shape the meatballs between your palms into medium-sized balls. When the water starts to boil, carefully add the meatballs. Let them cook over medium heat; they're ready when they rise to the surface, which takes about 15-20 minutes. 3. For the sauce, peel and finely chop the onion and garlic. Sauté them in a pan with a little butter over medium heat until softened. Add the tomato paste, tomato juice, the cup of water from boiling the meatballs, and the 2 bay leaves. Season with salt and pepper to taste and let it simmer for 10-15 minutes to combine the flavors. 4. Remove the boiled meatballs with a slotted spoon and place them in a greased baking dish in a single layer, without overcrowding. Pour the sauce over the meatballs until they are covered. 5. Place the dish in the preheated oven at medium heat for about 30 minutes. The sauce should reduce a little. 6. Once the sauce has thickened slightly, add the wine all over and leave the dish in the oven for another 10-15 minutes until the sauce is more concentrated and the meatballs have formed a slight crust on top. Why I Make This Recipe Often I find it a handy recipe when I want to cook something hearty without much effort. I like that it uses chicken, cooks quickly, and stays tender. The tomato sauce is easy to make, and the vegetables are always on hand. It can be stored and reheated without any issues. Tips and Variations Tips - It's important for the rice to be very well drained; otherwise, the meatball mixture may become too mushy. - Shape the meatballs into uniform sizes so they cook evenly. - A slotted spoon helps to remove them without breaking. - To enhance the sauce's flavor, use a bit of the liquid from boiling the meatballs. Substitutions - Ground chicken can be replaced with turkey if you want something equally light. - If you don't have tomato paste, you can use more tomato juice, but reduce the water in the recipe a bit to avoid a too watery sauce. - Butter can be substituted with oil, but butter gives a smoother texture. Variations - If you prefer less flavorful meatballs, just use salt and pepper. - You can add freshly chopped parsley at the end to the sauce. - For firmer meatballs, let them boil for an additional 5 minutes. Serving Ideas - I usually serve them with mashed potatoes or plain rice. - They also go well with a slice of fresh bread to soak up the sauce. - A green salad on the side is a great complement. Frequently Asked Questions Can I use cooked chicken for the meatballs? No, the recipe requires raw ground meat to bind well and stay tender while boiling. Can I cook everything on the stovetop without the oven? If you don't have an oven, you can simmer the meatballs directly in the sauce over low heat, but the sauce won't reduce as well, and the texture will be slightly different. What type of rice works best? Plain short-grain rice. I don't recommend parboiled or long-grain rice, as they don't bind the mixture as well. Can I add more wine? It's best to stick to the amount specified; otherwise, the wine's flavor can overpower the sauce. 50 ml is enough for flavor without being too strong. The sauce seems too thin, what should I do? Leave the dish in the oven without a lid to reduce the liquid. If needed, you can add a teaspoon of tomato paste. Nutritional Values Approximately, for one serving (1/6 of the dish): Calories: 250-300 Protein: 20-25 g Fat: 8-10 g Carbohydrates: 20-25 g Values are approximate and may vary depending on the type of meat, rice, or how much oil/butter you use. Storage and Reheating The meatballs with sauce store well in the fridge in a covered container for 2-3 days. When reheating on the stovetop or in the microwave, stir gently to avoid breaking them apart. I do not recommend freezing, as the rice in the meatballs changes texture.

Chicken meatballs in sauce

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