Chicken meatballs in tomato sauce

Fast, simple, yet tasty and easy.

Ingredients

• Chicken fillet - 1 Kilogram (can be replaced with ready-made minced meat)
• Egg - 1 Piece
• Breadcrumbs - 4 Tbsp. spoons
• Fatty cream - 5 Tbsp. spoons
• Spices - - To taste
• Olive Oil - 40 Milliliters
• Canned Tomatoes - 1 Liter
• Orange Juice - 200 Milliliters
• Tomato paste - 2 Tbsp. spoons
• Soy sauce - 4 Tbsp. spoons
• Lime - 1 Piece
• Sugar - 4 Tbsp. spoons
• Rosemary, thyme, basil - - To taste

Directions

1. Let's start by making the sauce. Dilute tomato paste in 300 ml of warm water.
2. We make the so-called garni bouquet by tying sprigs of rosemary, thyme and basil. Put canned tomatoes, orange juice, diluted tomato paste, juice of one lime, soy sauce, sugar and a bouquet of garni into a saucepan. Stir the whole thing, bring it to a boil, then reduce the heat to a minimum and cook under a closed lid for another 15-20 minutes.
3. While the sauce is being cooked under the lid, we are busy with meatballs. In the most ordinary meat grinder, we twist our chicken fillet. If you have minced meat, skip this step.
4. Add cream, breadcrumbs, salt and other spices to the resulting minced meat. We mix.
5. Add the egg to the minced meat, mix again.
6. From the resulting minced meat we form small meatballs - of such a size that they can be thrown into the mouth without cutting. From the specified number of ingredients, I got about 40 meatballs.
7. Heat oil in a frying pan. Fry the meatballs on very high heat on both sides until a crust forms - as in the photo.
8. Then put the crusty meatballs into the tomato sauce and cook for 10-15 minutes over low heat. Before shifting the meatballs, we take out a bouquet of garni from the sauce, and beat the sauce with a blender until smooth.
9. Actually, the meatballs are ready. Best served with fresh pasta.