I sometimes like to have fun with my family. When asked “what will we eat”, give them some exquisite name, the more intricate it sounds, the better. Let them toil, think what is behind it... The wife is especially worried, knows what the name is the more intricate, the more unusual the ingredients can be, and experimenting with closed eyes is oh so does not love.
Well, you can also "make an impression" on guests.
For example, offer them "boulettes de poulet à la ..." (after a la, you can add anything, anyway no one will figure out what you have a la, they will freeze in a panic of anticipation).
And they will not think that these bullets and bullets are just chicken meatballs. True, the recipe for them somehow found in a French culinary book, but... Who do we have without flaws? So the French eat all kinds of meatballs, meatballs, and not just frog legs, cheese and snails.
Well, okay, enough of the lyrics, let's move on to physics. Rather, to the recipe itself.
We take:
- 600 grams of minced chicken. Can be prefabricated. That is, from red and white meat, even with chicken fat, or it is possible - only from white, but then add a spoonful of starch to it - to preserve juiciness
- 1 egg
- Three shallots (can be replaced with one yellow or white, but not spicy)
- Bunch of parsley
- A little grated hard cheese - fifty grams is enough. Ideally parmesan, but we have import substitution.
- 1/2 teaspoon of turmeric
- A teaspoon of cumin
- 50 grams of flour
- A jar of tomatoes in its own juice (better without the skin, but if anything, we'll clean it ourselves)
- Curry spice mix to taste.
How do we cook
Chop the onion very finely - we do not need splashes, and chop the parsley just as finely. Better - generally pass both of that and another through a blender.
In a bowl, mix the minced meat, egg, spices (cumin and turmeric), grated cheese salt, salt and stir well.
We form meatballs out of all this, roll in flour and fry in a well-heated frying pan with a little oil until golden brown.
Next, we pass our tomatoes in tomato juice through a blender, right with juice - to make a puree. Season with salt and curry mixture.
Put the meatballs in a baking dish, pour in tomato sauce, and send them to the oven, preheated to 200 degrees for 40 minutes. You can cover the form with foil, or you can not cover it.
Bon Appetit!
Substitutions: Tomatoes in their own juice can be replaced with fresh ones by blanching and peeling them. But... considering that good fresh tomatoes now stand like a wing from a Boeing, it is better to take canned, not supermarket plastic.