Summary

Ingredients

• 320 g chicken breast fillet (s) (or ready-made poultry meat)
• 1 chilli pepper (s)
• 1 egg (s)
• 2 tablespoon breadcrumbs
• 2 cloves garlic)
• 1 onion (s)
• 1 carrot (s)
• 1 piece (s) ginger root, fresh
• 1 tablespoon olive oil
• salt and pepper
• Paprika powder

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Instructions

1. Grind the chicken breast fillets using a meat grinder (or use ready-made minced poultry) and place in a bowl. Dice the chilli pepper and add it to the minced meat. Mix in the egg and breadcrumbs.
2. Peel and finely chop the onion, garlic cloves, and carrot. Peel the ginger root and grate it finely.
3. Heat 1 teaspoon of olive oil in a pan over medium heat. Add the onion, garlic, carrot, and ginger. Cook for 3-5 minutes until the vegetables are translucent and softened.
4. Add the cooked vegetable mixture to the minced meat and mix well. Season with salt, pepper, and paprika powder to taste.
5. Form the mixture into meatballs of roughly equal size.
6. Heat the remaining olive oil in a pan over medium-high heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through to an internal temperature of 74°C (165°F).
7. Serve with tomato sauce if desired.