Chicken meatballs stewed in a fragrant gravy simply melt in your mouth. Delight your family with a delicious lunch or dinner.
Cooking time 40 minutes
Chicken fillet 300 g
Onion 1 pc
Egg 1 pc
Breadcrumbs 2 tbsp l.
Vegetable oil 2 tbsp. l.
Carrot 1 pc
Tomatoes 2 pcs
Salt to taste
Pepper to taste
Rinse the chicken fillet well, peel the onion.
Cut the fillet and onion into small pieces. Fold the fillets, onions and egg into a blender bowl and beat well.
Transfer to a bowl. Add crackers, salt and pepper.
Form small minced meatballs with wet hands.
Boil about 1 liter of water in a saucepan, add a little salt and lower the meatballs, reduce heat and cook for 10-12 minutes.
In vegetable oil, fry grated carrots and cubes on chopped tomatoes, for 2 minutes.
Add the frying to the pan. Simmer over low heat for another 5-7 minutes, covered.
For a side dish, boil the pasta until tender.
Put a portion of pasta, meatballs on a dish and pour over the gravy.
Sprinkle with finely chopped green onions before serving.