Chicken meatballs in tomato sauce – a wonderful and delicious family dish that can easily be made on weekdays.
If you have any sad tomatoes in the fridge, then they are perfect for this tomato sauce! And any kind of pasta can be used.
Ingredients
Chicken meatballs
500 g minced chicken
1 onion, finely grated
1 egg
1 large carrot, finely grated
2-3 tbsp. flour
50 g grated parmesan
1 tbsp. sweet chili sauce
1/2 tsp. coarse salt
Freshly ground pepper
1 pinch grated nutmeg
Butter for frying
Tomato sauce
2 onions, cubed
4 cloves garlic, sliced
A little fresh chili, finely chopped
Olive oil
500 g cherry tomatoes, halved
50 ml cream
50 ml water
2 tbsp. tomato purée
1 tsp. brown sugar (ordinary table sugar can also be used)
1 tsp. apple cider vinegar (or lemon juice)
Salt and pepper
1 handful fresh basil
Extra
Pasta, I used fresh fettuccine
2 balls fresh mozzarella
Freshly grated parmesan
Basil
Approach
Chicken meatballs
Put all the ingredients in a bowl (either the bowl of a food mixer or just an ordinary bowl). Stir the mince together and season with salt or pepper as needed. Don’t stir the mince too much, because then it will be too thin. It just needs to be stirred together until it’s combined. Let the mince rest in the fridge for 1 hour so it can settle and absorb the flavors of the ingredients.
Heat a pan with the butter. Let the butter sizzle, Shape the mince into meatballs. Fry the meatballs for about 5 minutes on a medium heat. They don’t have to be completely cooked through as they are going in the oven. Put the meatballs in an ovenproof dish and make the tomato sauce.
Tomato sauce
Sauté the onions, garlic and chili in olive oil in a pan without letting them brown. Then add the tomatoes and let them cook for a few minutes. Pour the cream and water into the pan and add the tomato purée, brown sugar and apple cider vinegar. Then let the tomato sauce simmer. Season with salt and pepper and perhaps more sugar or vinegar. Add basil leaves to the sauce and blend the sauce to a uniform and creamy tomato sauce.
Heat the oven to 200 C convection.
Pour the tomato sauce over the meatballs and spread fresh mozzarella over it. Bake in the oven for 20-25 minutes until the cheese is golden. Serve immediately with pasta and garnish with grated parmesan and fresh basil if you like. Enjoy!
