Chicken breast meatballs with new potatoes

Ingredients

For the meatballs

• 500 g chicken breast
• 1 egg
• 1 large onion (200 g)
• 2 tablespoons oil for the onion
• 30 g crumb from two slices of bread
• 3 tablespoons white flour
• 1 pinch baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 tablespoons flour for shaping
• 4 tablespoons oil for the meatballs

For the potatoes

• 1 kg new potatoes
• 1500 ml water
• 1 teaspoon salt for the water
• 4 tablespoons oil for the potatoes
• 15 g dill (1 bunch)
• 2 medium tomatoes (300 g)

Preparation

1. Wash the new potatoes well and cut the larger ones into cubes or chunks. The small ones stay whole. 2. Put the potatoes in 1500 ml water with 1 teaspoon of salt, boil them for 15 minutes, until a knife pierces them easily but they do not fall apart, then drain them. 3. Clean the dill, wash it, dry it well and chop it finely. 4. Peel the large onion, chop it finely and soften it in 2 tablespoons of oil for 5 minutes, until glassy. Let it cool. 5. Pat the chicken breast dry with paper towels, without washing it, and grind it finely. Add the cooled onion, the egg, the crumb from two slices of bread, 3 tablespoons of white flour, a pinch of baking soda, 1 teaspoon of salt and 1/2 teaspoon of ground pepper, then mix well. 6. With hands dusted with 2 tablespoons of flour, shape small meatballs. 7. Heat 4 tablespoons of oil in a wide pan and fry the meatballs for 4-5 minutes on each side, until browned all over. 8. In another wide pan, heat 4 tablespoons of oil until very hot, add the drained potatoes and fry them over low heat for 10 minutes, stirring from time to time, until golden. 9. Cut the tomatoes into thick slices. 10. Serve the potatoes hot, sprinkled with dill, with a few warm meatballs and slices of tomato alongside.