Directions:
- To make the rissoles, mix the chicken with the onion in a bowl, then add the parsley, salt, pepper, egg, breadcrumbs and water.
- Mix well to combine, using your bare hands if necessary.
- With wet hands, roll the meat mixture into balls.
- Heat 1/2 of oil in a frying pan and saute the rissoles on both sides until they turn colour.
- Remove to a plate.
- Pour off all but 1 tablespoon of the oil remaining in the pan.
- Add the onion and garlic and saute until transparent.
- Add the remaining sauce ingredients and bring to a boil.
- Return the rissoles to the pan, reduce the heat, cover and simmer for 30 minutes.
- Serve over your favourite pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.05 Kcal (1260 kJ) | ||
| Calories from fat | 126.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.01g | 22% | |
|---|---|---|---|
| Cholesterol | 138.42mg | 46% | |
| Sodium | 568.49mg | 24% | |
| Potassium | 1039.04mg | 22% | |
| Total Carbs | 19.64g | 7% | |
| Sugars | 8.33g | 33% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 24.13g | 48% | |
| Vitamin C | 17.7mg | 29% | |
| Iron | 3mg | 17% | |
| Calcium | 81.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 84.92 Kcal (356 kJ) | ||
| Calories from fat | 35.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 22% | |
|---|---|---|---|
| Cholesterol | 39.04mg | 46% | |
| Sodium | 160.35mg | 24% | |
| Potassium | 293.08mg | 22% | |
| Total Carbs | 5.54g | 7% | |
| Sugars | 2.35g | 33% | |
| Dietary Fiber | 1.04g | 15% | |
| Protein | 6.81g | 48% | |
| Vitamin C | 5mg | 29% | |
| Iron | 0.8mg | 17% | |
| Calcium | 23mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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