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Add a photoThese make for a festive treat this Christmas.If serving as a starter,then you could omit the sauce.if you wish you can serve this over a bed of hot steaming spaghetti for kids.This dish needs no special skills and you could make these in a jiffy.You can also make the balls ahead and freeze them for later use.This is definitely worth a try.Alternatively you could add nuts as filling too.Since feta seems to be the obvious preference in my family,I usually use feta cheese for filing.You could use any cheese of your choice I reckon.
Ingredientes
- For The Meat Balls:
- Boneless chicken - 200 grams
- Beaten egg - 1 tablespoon
- Breadcrumbs - 2 tablespoons
- Garlic - 2 pods (chopped finely)
- Chopped coriander leaves - 1 teaspoon
- Pepper powder - 1/4 tsp
- Salt - Little less than 1/2 teaspoon (or as per taste)
- Feta cheese-enough to use as stuffing or filing
- fresh mint leaves,chopped fine-1 tbsp
- chives,finely chopped-1.5 tbsp
- For The Sauce :
- Big onion,boiled in just enough water for 4 mins and blended to a fine paste - 1
- Ginger ,paste or finely crushed-1 tsp
- Garlic paste or finely crushed - 1 tsp
- Tomato sauce - 3 tablespoons
- sweet chili sauce-1 tbsp
- 1 tbsp corn starch,mixed with a little water to get a pasty consistency
- mild red chili powder- 1 tablespoon
- Pepper powder - 1/4 teaspoon
- Vinegar - 1/2 teaspoon
- Sugar - 1/2 teaspoon
- Salt - As per taste (about 1/2 teaspoon)
- Chopped coriander leaves - 2 tablespoons
- Butter - 1 teaspoon
- Oil - 2 tablespoons
Direcciones
- Wash and chop chicken into small cubes.
- In a small bowl,mix feta cheese with choppd mint and chives.Set this Feta mixture aside to use as stuffing for chicken balls.
- Add the washed chicken pieces into a blender and grind well.
- Transfer ground chicken in a bowl and add salt, garlic and ginger pastes, chopped coriander leaves, pepper powder, bread crumbs, beaten egg and mix really well. Do not add even a drop of water while grinding or mixing.
- Put it inside a zip seal bag and leave it inside the freezer/chiller tray overnight. (This way the flavors will blend into the ground chicken well).
- The next morning remove the chicken mixture from refrigerator and let it reach room temperature. Then grease your palms with oil, pinch out a bit of the chicken mixture and roll into a small lemon sized ball.
- Then flatten the ball and make an indent in the center of the ball add stuff with 1/4 tsp of feta cheese mixture , then cover and roll it into a ball again. Do the same with the rest. (You should get nearly 10 to 12 balls depending on size,
- Depending on how you wish to serve these balls,either deep fry these over med heat till a light golden color.Serve them with tomato ketchup or any dip of your choice.
- If you wish to serve them with sweet and sour sauce,then do not fry them.just make balls and keep aside to cook with the sauce....yumm!
- SWEET AND SOUR SAUCE:
- Heat oil and butter in a pan.Add chopped onion and saute until it turns pinkish. Then add sugar and salt and give a stir.
- Now add crushed ginger and garlic and saute well.
- Add red chili powder and saute.
- Then add tomato sauce and stir well.Add vinegar and chopped coriander leaves and stir.
- Add pepper powder and pour in about 250 ml of water and stir well. Check for salt and add if needed.Now add the corn starch mixture.stir gently.Add another 1 or 2 tbsp of water if you want a thinner consistency.
- Now gently drop the prepared chicken balls into the sauce and stir gently, see that you do not break the meatballs. Then cover the pan and cook the curry on a low flame for 5 to 8 minutes depending on the size of the ball. Open the lid and gently turn the chicken balls. Cook for 2 more minutes and remove from flame when the sauce seems thick.
- Serve this over a bed of freshly made hot and steaming spaghetti...or even over a bed of steaming garlic-butter rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 2 servings | |
| Calories 417 | |
| Calories from Fat 240 | 58% |
| Total Fat 26.96g | 34% |
| Saturated Fat 5.49g | 22% |
| Trans Fat 0.35g | |
| Cholesterol 84mg | 28% |
| Sodium 289mg | 12% |
| Potassium 351mg | 10% |
| Total Carbs 28.58g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 16.24g | 11% |
| Protein 15.67g | 25% |
