Chicken and Carrot Meatballs in Tomato Bell Pepper Sauce

Juicy chicken and carrot meatballs with zucchini and Parmesan, served with a mild tomato and bell pepper sauce. The meatballs can be shaped in advance and kept chilled until frying.

By yumbelo-Küche · 4 servings · 40 minutes

Ingredients

• 500 g Chicken breast fillet
• 2 Stück Carrots
• 1 Stück Zucchini
• 1 Stück Egg
• 80 g Breadcrumbs
• 40 g Parmesan, grated
• 1 Stück Onion
• 1 Stück Garlic clove
• 1 Stück Red bell pepper
• 500 ml Passata
• 2 EL Olive oil
• 1 Bund Basil
• Salt
• Pepper

Method

1. Cut the chicken breast fillet into rough pieces and finely chop them in a blender or with an immersion blender.
2. Finely grate the carrots and zucchini. Finely dice the onion and garlic.
3. Mix the minced chicken with the vegetables, egg, breadcrumbs and Parmesan thoroughly in a bowl, and season with salt and pepper.
4. Shape about 16 equal-sized meatballs from the mixture using damp hands.
5. Heat half of the olive oil in a large pan and fry the meatballs on all sides for 8 to 10 minutes until golden brown. Remove and keep warm.
6. Heat the remaining oil in the pan and sweat the onion and garlic briefly until translucent.
7. Cut the bell pepper into small cubes, add them and sweat for 3 minutes more.
8. Pour in the passata, season with salt and pepper, and simmer for 5 minutes.
9. Place the meatballs in the sauce and let them rest covered for another 5 minutes.
10. Wash the basil, pick the leaves and scatter them over the meatballs. Serve immediately.