The meatballs can be considered one of the foods most fond of the culinary landscape, allow us to give vent to our imagination and are a great opportunity for a magnificent “recycling”.
These chicken balls are slightly spicy baked in fat covered with a light crust of miles that adheres perfectly to the ground beef without the use of alloying ingredients such as egg, flour or breadcrumbs, can be considered only an appetizer served with a sauce or a fun dish even if accompanied with raw or cooked vegetables. The dill sauce is light has a fresh taste, not requiring cooking preserves unchanged all the fragrances and flavors of the vegetables and herbs used, is combined with dishes of eggs, seafood, fish and cheeses.

Ingredients for 29 balls:

  • 100 g golden millet
  • 360 g raw chicken (breast or other parts already boned)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried onion
  • 1 g curry powder
  • 2 g sweet paprika powder
  • 2 g ginger powder
  • salt q.s.

Ingredients for the sauce:

  • 40 g carrots already clean
  • 1 teaspoon chopped fresh mint
  • 2 teaspoons chopped parsley
  • 33 g chopped fresh dill
  • 20 g lemon juice
  • grated zest of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 g salt

How to prepare the meatballs

Wash very well millet.
Boil 250 ml of water in a pot, pour the washed millet, cover with a lid, reduce to a minimum the heat and cook for 15 minutes. The dose of the water for cooking is slightly higher so that it can be shelling millet with more ease.
After 15 minutes of cooking school millet if necessary, pour into a bowl and extending it to cool.
Chop the chicken with spices, oil and salt.
Using a teaspoon as a scoop form small balls with the chopped chicken.
Grainy with a fork millet cooled.
Dip the chicken balls in the mile to cover them.
Lay the chicken balls on a baking sheet covered with parchment paper.
Bake for 20 minutes at 190 ° C.
You can enjoy these meatballs warm or at room temperature.

How to prepare the sauce
Sliced carrots.
Wash very well the herbs, dry and chop coarsely.
Grate the zest of one lemon and then squeeze.
Put all ingredients in a blender, blend.

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