Chicken meatballs with roasted tomato sauce
Ingredients
4 persons
For the balls
- 600 grams of minced chicken
- 2 tablespoons (gluten-free) breadcrumbs
- 1 tablespoon mustard
- 1 tablespoon ELVEA Doppio Concentrato
- 1 zucchini, grated
- 1 hey
- black pepper
For the sauce
- 800 grams of cherry tomatoes
- 1 can of ELVEA Double Concentrated Tomato Paste 140g
- 600 milliliters of chicken broth
- 1 bunch basil
- 2 teaspoons sugar
- 3 teaspoons of Herbes de Provence
- 0.5 teaspoon chili powder
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- black pepper
- salt
Preparation
-
1
Preheat the oven to 200°C.
-
2
Mix all the ingredients for the meatballs thoroughly and roll them into balls.
-
3
Line a baking sheet with parchment paper and place the balls next to each other. Bake them for 10 to 15 minutes until done. This depends on the size of your balls. Put the balls in a stew.
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4
Halve the cherry tomatoes and arrange them in a baking dish. Sprinkle them with sugar, Provençal herbs, and black pepper, a pinch of salt, olive oil, and balsamic vinegar. You can also substitute the cherry tomatoes with 400ml Elvea Passata if you don't have much time.
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5
Roast in the oven for 20 minutes and then let cool.
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6
Mix the cherry tomatoes with the rest of the ingredients for the sauce and taste. Add pepper, chili, salt, and Herbes de Provence to taste. Once the flavor is right, pour this over the meatballs. You can freeze the meatballs now, or otherwise, gently heat them for 10 minutes.
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7
Serve with rice, pasta, or roasted potatoes – whatever you like. Enjoy your meal!
