We prepare a classic that never fails with a fresh and aromatic sauce. On white rice or potato puree are a triumphal dish
Because they make us travel to childhood, because they can be served with different sauces, because preparing them has their entertaining part, because they are round and nice, because they are tasty … there are many reasons to love the meatballs. In the comedist we have already cooked, some , of, others more exotic such as some or, or vegetarian versions such as those of. This time we do them with a sweet, acid and aromatic citrus and herbs that goes wonderfully with a meat a priori Not as tasty as chicken.
To prepare the meatballs you can use chicken meat that is already chopped, but you can also choose to buy the same weight of – to have a balance between lean meat and with a little more fat – and chop them very well at home with a knife. The sauce can be done with lemon and orange juice – not, please -, only orange or with a mixture of others such as lime or tangerine. Can you use dry herbs? It is not a crime and you must use less amount, but keep in mind that you will not have such an aromatic and fresh dish. One last advice: save the recipe for this sauce to raise a simple spine of grilled white fish.
Difficulty: If you know how to make balls, you can with it
Ingredients
For 15-20 meatballs
For meatballs
- 700 g of chicken flesh or the same weight in breast and bonus countermuse
- A handful of fresh herbs (parsley, oregano, thyme, dill …)
- A slice of bread (30-40 g approx)
- Enough milk to soak the bread
- 1 garlic clove
- 1 egg m
- Grated bread, necessary amount
- 2 tablespoons of flour
- Sal fine
- Black pepper
- Olive oil
For sauce
- The juice of 2 oranges
- 1 lemon juice
- 50 ml of vermouth
- 1 teaspoon of dijon mustard
- 1 teaspoon corn starch
- A handful of fresh herbs (parsley, oregano, thyme, dill …)
- Sal fine
- Black pepper
Instructions
Cut the slice of bread into pieces with hands. Put it in a bowl and soak it with milk.
If you start from breast and countermuslo, finely chop them with a sharp knife.
Chop herbs and garlic
Place the chicken in a bowl and add the herbs, the garlic, the very well drained bread with the hands, the egg, salt and pepper.
Mix everything very well. If the dough is very wet, add breadcrumbs until it becomes more manageable.
Form the meatballs – three centimeters in diameter – and pass them through flour by removing the surplus.
Heat a non-stringent pan over medium-low heat with a splash of olive oil and fry the meatballs. They must be golden all their sides. Once they are ready, remove and book on a plate.
In the same pan, add the orange and lemon juice, vermouth and dijon mustard. Let reduce over medium heat.
In a bowl dissolve corn starch with a tablespoon of cold water. Add it to the sauce and stir without stopped gently until it has thickened a little.
Salpimentar and add the herbs.
Add the meatballs and leave in the sauce a few minutes to warm up again.
Serve with lemon zest and fresh herbs on top.
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About the firm
Editor and screenwriter, mainly gastronomy. His texts and recipes have appeared in the country, Bestial! (RTVE), NT and Bon Viveur magazine. She is co -founder of Bizio, a small producer of Basque cider, and manages the digital area of Argentina Anchoa magazine. Graduated in Audiovisual Communication and Master in Report and Transmedia documentary.
