For 4 portions
500 gr. minced chicken
40 gr. ground toast
30 gr. grated parmesan
Salt and black pepper
3 slices of bacon, finely chopped
1 tablespoon onion, finely chopped
4 carrots, peeled and sliced
2 cups button mushrooms, sliced
250 gr. water, in which we dissolve 1 cube of chicken broth
200 gr. (1 package) tomato juice
2 tablespoons tomato paste
2 bay leaves
1 teaspoon thyme
Chopped rosemary leaves
1 teaspoon corn flour, dissolved in a little cold water
1/2 cup of fresh parsley, finely chopped
Rice or mashed potatoes for serving
1. Preheat the oven to 200 °C. Put in a pan a piece of baking paper.
2. In a bowl add the minced chicken, the egg, the toast, the parmesan, and a pinch of salt and pepper. Knead and shape the mixture into ping pong-sized balls (it will make 15-20 meatballs). Place the prepared meatballs in the pan. Transfer to the oven and bake for 15 minutes.
3. Meanwhile, cook the bacon in a saucepan over high heat for about 2 minutes. Put the onion, carrots and mushrooms in the pan. Cook for another 4 minutes until the vegetables are soft. Add the water with the broth, the juice and the tomato paste, the bay leaves, the thyme and the rosemary. Put salt and pepper. Mix to homogenize and add the corn flour dissolved in water. Cook for 5-6 minutes or until the sauce thickens slightly.
4. Add the meatballs and cook for 5 minutes. Remove the bay leaves. Serve the meatballs and sauce over rice or mashed potatoes.
!To freeze the meatballs in the sauce: Put the meatballs and the sauce in a packing box suitable for the freezer. Freeze for up to 3 months. To thaw, leave overnight in the refrigerator. Then heat in a saucepan for about 15 minutes, adding water if needed to thin the sauce.
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