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Parmesan cheese is one of the hardest cheese and sometimes the hard parts of the crust are simmered in the soup. It is grated over dishes, stirred into soups and risottos or eaten on its own. Chicken is a source of lean, low fat protein and is full of vitamins and minerals.

In this dish chicken meat balls are cooked in thick tomato sauce. Parmesan cheese, celery and mint leaves gives the meat balls a distinct taste.

INGREDIENTS

FOR THE CHICKEN MEAT BALLS

Ground chicken                                 150 g
Fresh parmesan cheese, grated      30 g
Fresh breadcrumbs                           1 tea cup
Garlic cloves, crushed                       3
Egg white                                             1
Fresh mint, chopped                         1 tbsp
Fresh celery, chopped                       2 tsp
Olive oil                                                3 tbsp
Salt as per taste
Pepper powdered                               2 tsp

FOR THE TOMATO SAUCE

Olive oil                                         2 tsp
Onion finely chopped                 1
Tomatoes, chopped                      500 gm
Bay leaf                                           1 no.
Celery                                              1 tbsp
Black pepper, coarsely ground  2 tsp

METHOD

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In a bowl mix chicken mince, parmesan cheese, egg white, bread crumbs, garlic, salt, pepper, celery and mint leaves. Make it into small balls and chill for half an hour.

Heat oil in a shallow pan and fry the chicken meat balls until they are golden brown. Turn and fry. Drain it in a tissue paper.

For the sauce heat tsp olive oil and add onions, bay leaf, garlic and celery. Fry till onion changes colour. Add the tomato, pepper and salt,cover and cook on low fire for 15- 20 minutes . Stir occasionally. Remove the bay leaf.

Add the meat balls in the tomato sauce and cook for another 10 – 15 minutes.

Tasty chicken meat balls are ready. Serve with noodles/spaghetti.

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