Spanish chicken albóndigas in tomato sauce

Ingredients (Serves: 2)

• Chicken breast300 g
• Eggs50 g
• Breadcrumbs30 g
• Onion120 g
• Carrots80 g
• Garlic8 g
• Crushed tomatoes (can)300 g
• Olive oil24 g
• Sweet paprika4 g
• Fresh parsley (optional)8 g

Method

1. 1

   Chop the chicken breast very finely with a sharp knife (or ask your butcher to mince it). Mix it with the egg, the breadcrumbs, half of the crushed garlic, a pinch of salt and chopped parsley if using, and shape into 6 small balls.

2. 2

   Heat half of the olive oil in a large pan over medium heat and brown the balls for 5 minutes, turning them, until golden on all sides. Set them aside.

3. 3

   In the same pan, add the rest of the oil and fry the finely chopped onion and grated carrot for 8 minutes until soft. Stir in the remaining garlic and the paprika.

4. 4

   Pour in the tomatoes, add a splash of water and a pinch of salt, and simmer for 5 minutes.

5. 5

   Return the balls to the pan, cover and simmer gently for 12 minutes, turning them once, until cooked through and the sauce is thick.

Nutrition per serving

More recipes like this

• Rice with chickpeas & spinach30 min · 633 kcal · $1.36
• Homemade chicken rice with peas40 min · 857 kcal · $1.45
• Vegan fried rice "tres delicias" with tofu, peas and carrot25 min · 631 kcal · $1.51
• Tuna with onions35 min · 430 kcal · $3.58
• Cod in tomato sauce30 min · 405 kcal · $4.23
• Beef steak with sautéed peppers20 min · 513 kcal · $5.76