Chicken Meatballs in Paprika Sauce

Transform the goodness from your home garden into a delicious meal and prepare chicken meatballs in a tomato sauce with paprika. If you like spicy dishes, you can also add some freshly chopped chili to the sauce, and you can substitute the chicken with less fatty pork or beef if desired. Serve with boiled rice or mashed potatoes as a side.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 6 spoon Oil, olive

  • 2 piece Onion, raw

  • 1 pod Garlic, fresh

  • 2 piece Bell pepper, green, fresh

  • 1 piece Bell pepper, red, fresh

  • 500 g Tomato, red

  • 250 ml Soup base, chicken, cube

  • 500 g Meat, chicken, ground

  • 2 piece Egg, fresh

  • 1 handful Parsley, fresh

  • pieces Breadcrumbs, dried

  • 1 teaspoon Spices, oregano, dried

  • 0.5 teaspoons Spices, paprika

  • pieces Salt, table

Steps

  1. Peel and finely chop the onion and garlic separately. Wash and dry the vegetables. Cut the tomatoes into pieces (you can peel them beforehand if desired), remove the stems and seeds from the peppers, and slice them into strips.

  2. Heat two tablespoons of oil in a pan and sauté half of the chopped onion until translucent. Add the peppers and quickly sauté them together with the onion, then pour in the broth. Cook over moderate heat for 5 minutes, add the tomatoes, and season with pepper, salt, and oregano to taste. Let the sauce simmer over moderate heat for 15 minutes. Remove the sauce from the heat and start preparing the meatballs.

  3. In another pan, heat two tablespoons of oil and sauté the remaining half of the chopped onion and the garlic. Remove from heat and let the sautéed ingredients cool slightly.

  4. Place the ground meat in a bowl and add half of the chopped parsley, eggs, sautéed onion and garlic, and enough breadcrumbs to form a compact mixture. Season with pepper, salt, and paprika. With wet hands, shape the mixture into walnut-sized meatballs.

  5. In the pan where you sautéed the garlic and onion, heat the remaining oil and brown the meatballs. Turn them during cooking to ensure they are evenly browned on all sides.

  6. Return the pan with the sauce to the stove and add the browned meatballs. Let them simmer over moderate heat for another 15 minutes, then sprinkle the remaining chopped parsley over the dish. Serve with boiled rice or mashed potatoes.

Nutrition Information (Per 100g)

  • Calories: 96.69 kcal
  • Fat: 6.26 g
    • Saturated Fat: 1.17 g
  • Carbohydrates: 2.96 g
    • Sugars: 1.45 g
  • Protein: 5.76 g
  • Fiber: 0.67 g