Servings: 2
Ingredients
- 400 g minced chicken
- 1 egg
- 1 spoon ground breadcrumbs
- 2 spoons water
- 0,5 arb.sh salt
- pepper
- your favourite spices (e.g. thyme, parsley)
- 100 ml broth
- 100 ml cream
- 1 handful spinach
- 1 carrot
- 1 onion
- 5-10 cherry tomatoes
- oil for frying
Instructions
- Beat the egg into the minced chicken, add the breadcrumbs, salt, ground pepper, finely chopped onion, chopped herbs (or add dried herbs), and add a few tablespoons of water. Mix well. Shape into small, hollow meatballs. It is easier to shape the meatballs with wet hands. Fry in hot oil. The baking time depends on the size of the meatballs.
- Remove the meatballs from the pan. Then add the grated carrot to the pan. When the carrots have softened, add the halved cherry tomatoes and the chopped (coarsely) spinach. Fry for 2-3 minutes, then pour in the stock and cream. When the liquid boils, put the meatballs back in. Cover and simmer for a few minutes.
- Eaten with suitable accompaniments such as mashed potatoes, pasta or rice.
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