Meatballs with tomato sauce


18 oz minced chicken breast
½ cup grated parmesan cheese
½ cup bread crumbs
1 egg
½ cup chopped fresh basil
1 small chopped shallot
2 garlic cloves
salt and pepper to taste
4-5 tablespoons vegetable oil (sunflower is the best for this recipe)
1 ½ tablespoon flour
2 cups tomato juice (or puree)
2-3 tablespoons sugar


Preheat oven to 350 F. Mix minced meat, grated parmesan, bread crumbs, knead well.
Add the rest of the ingredients, mix well.
Shape your meatballs and place them in a large tray, lined with parchment paper.
Bake for 20 minutes or until done, rotating the meatballs once as they bake, so they will brown evenly.
The chicken meatballs are not as moist as the beef or pork ones, but they are healthier and the sauce does wonders as far as the dryness is concerned.
In a medium size saucepan mix the oil and flour until the flour is fully dissolved.
Place the saucepan on the stove, on medium heat and stir for about 2 minutes or until small bubbles form on the sides.
Remove from heat, add the rest of the ingredients, return to heat and mix until the sauce starts to thicken.
Add the meatballs and let them boil with the sauce for about 5 minutes once the sauce starts to boil.


What I love about this recipe, besides the awesome taste, of course, is the fact that your guests think it’s one of those sophisticated, especially when you say it’s made from scratch. What they don’t know is that you need a maximum of 30 minutes to put this complete meal together: meatballs, sauce and garnish.


Monday, October 31, 2011 - 4:45am

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