Greek Chicken Meatballs are hearty, yet light and fluffy, making them an excellent choice for a quick meal or dinner. Just make sure to follow the recipe exactly and you will have no trouble making these meatballs taste amazing!
Greek Chicken Meatballs
Ingredients
Ingredients
- 500 g chicken thigh fillets, 2cm cubes
- 2 onions, quartered
- 1 handful fresh parsley
- 0.5 tsp salt
- 1 pinch pepper
- 1 egg
- 60 g frozen bread broken in pieces
- 1 tbsp water
- 1 clove garlic
- 20 g olive oil
- 440 g tomatoes
- 15 g tomato paste
- 200 g water
- 0.5 tsp dried oregano
- 1 tsp raw sugar
- 1 pinch salt and pepper to taste
- 1 handful fresh parsley
Instructions
Preparation
- To make the meatballs, add 60g frozen bread into TC ProM2.0 bowl and grate for 10 seconds, speed 8. Set aside.
- Place 1 onion and handful of parsley into TC bowl and chop for 6 seconds, speed 7. Set aside in the same bowl as the breadcrumbs.
- Placed 500g diced chicken into TC bowl and mince for 20 seconds, speed 9.
- Add breadcrumb, onion, and parsley to the mixture in TC bowl, add 1/2 tsp salt and a pinch of pepper, 1 egg, and 1 tbsp water and mix for 10 seconds, speed 4.
- With wet hands, form the mixture into small meatballs and arrange them on the steamer dish and tray.
- To make tomato sauce, place remaining onion, garlic clove, and remaining parsley into TC bowl and chop for 5 seconds, speed 7.
- Scrape the downsides of the bowl, add 20g olive oil, and saute for 2 minutes, 100C, speed 1.
- Add 440g tomatoes, 15g tomato paste, 200g water, 1/2 tsp oregano, 1 tsp sugar, and season with salt and pepper. Set steamer into position and cook 25 minutes, 120C, speed 1. If meatballs require more cooking, cook a further 5 minutes, 120C, speed 1.
- Place Tomato sauce and meatballs into a serving dish to serve. Serve with your favorite pasta or rice.
- Substitute with Gluten Free bread to make Gluten Free.
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