Chicken Meatballs with Tomato Ginger Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Submitted to Ready, Set Cook #3 Ingredients:
500 g minced fresh chicken |
1/2 small onion |
1/2 cup dried breadcrumbs |
2 teaspoons ground cumin |
2 tablespoons chopped fresh mint |
salt and pepper |
1 egg |
1/4 cup flour |
1/4 cup vegetable oil |
2 tablespoons vegetable oil |
1/2 small onion |
1 clove garlic |
2 teaspoons grated fresh ginger |
1 teaspoon ground cumin |
2 cups tomato sauce |
1 cup chicken stock |
tabasco sauce |
2 tablespoons chopped fresh mint (extra) |
2 tablespoons toasted pine nuts (toast in a dry pan over medium heat until golden) |
1/2 cup sour cream |
cooked hot penne pasta |
Directions:
1. Mix together the chicken mince, onion, breadcrumbs, cumin, plenty of salt and pepper to taste, and the egg.
2. Roll into small meatballs using about 1 tablespoon of mix per ball.
3. Dust with the flour.
4. Heat the oil in a large frying pan, and brown the meatballs well on all sdes.
5. Cook until almost done through-about 8 minutes.
6. Add to the sauce and cook for about 15 minutes more.
7. SAUCE: Heat the oil in a pan or wok over medium heat, and cook the ginger and garlic until softened-about 3 minutes.
8. Add the cumin and cook for 1 minute more.
9. Add the sauce, stock and tabasco simmer uncovered for 5 minutes before adding the meatballs.
10. TO SERVE: Stir the extra chopped fresh mint, toasted pine nuts and sour cream gently through the meatballs and sauce, and serve over cooked penne pasta.
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