This recipe is one of my creations which I have adjusted in terms of flavor by trying different combinations of spices. This one seems to be the winner so far. Let’s see what my family will say when they taste it.
Ingredients
For the meatballs
1 lb ground chicken thighs
2-3 scallions, finely chopped
chopped parsley
1 egg
1 cup of bread crumbs
1 tbsp nutmeg
1/2 tbsp ground garlic
1/2 tsp cumin
salt
For the sauce
1-2 sweet red peppers, finely chopped
2-3 shallots, finely chopped
fresh garlic, finely chopped (if it is hard to find at the grocery store, you may use 2-3 garlic cloves)
1 can of tomatoes (I am not a big fan of canned tomatoes but in the winter time I use them. In the summer, however, I add in fresh tomatoes.)
1 1/2 tsp sugar
1 tbsp dried summer savory
chopped parsley
a pinch of salt
olive oil
Preparation
- To the ground chicken thighs add the rest of the ingredients listed for the preparation of the meatballs.
- Using your hands, just like kneading a dough, mix all the ingredients for the meatballs together. Roll out small balls that are the size of ping-pong balls.
- Line a baking sheet with parchment paper, and place the meatballs on that sheet.Bake them in a preheated oven at 385 degrees Fahrenheit until golden brown.
- In a large pan add some olive oil, and heat it up. Once it is hot, add the shallots, peppers and garlic to the pan. Stir and leave in the pan for 2 minutes to caramelize. Afterwards, close the pan with a lid for a few minutes. This allows for the vegetables to become softer.
- Once they are soft enough, add the tomatoes, the sugar, the salt and the savory. Stir and leave the pan opened in order to allow for the liquid from the tomatoes to evaporate and to make the sauce thicker.It takes about 10 minutes.
- At the end turn off the heat, add some chopped parsley, and put the meatballs in the pan. Give it a good stir so that you can coat the meatballs with the sauce, and close the lid to keep the dish warm.
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