Spanish chicken albóndigas in tomato sauce

Ingredients (Serves: 2)

• Chicken breast300 g
• Eggs50 g
• Breadcrumbs30 g
• Onion120 g
• Carrots80 g
• Garlic8 g
• Crushed tomatoes (can)300 g
• Olive oil24 g
• Sweet paprika4 g
• Fresh parsley (optional)8 g

Method

1. 1

   Chop the chicken breast very finely with a sharp knife (or ask your butcher to mince it). Mix it with the egg, the breadcrumbs, half of the crushed garlic, a pinch of salt and chopped parsley if using, and shape into 6 small balls.

2. 2

   Heat half of the olive oil in a large pan over medium heat and brown the balls for 5 minutes, turning them, until golden on all sides. Set them aside.

3. 3

   In the same pan, add the rest of the oil and fry the finely chopped onion and grated carrot for 8 minutes until soft. Stir in the remaining garlic and the paprika.

4. 4

   Pour in the tomatoes, add a splash of water and a pinch of salt, and simmer for 5 minutes.

5. 5

   Return the balls to the pan, cover and simmer gently for 12 minutes, turning them once, until cooked through and the sauce is thick.

Nutrition per serving

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