Chicken and pepper meatballs

Ingredients for 4 servings:

• 2 tbsp balsamic vinegar, white
• Mustard, medium hot
• 7 tbsp olive oil
• salt and pepper
• 1 pinch(s) of sugar
• nutmeg
• 100 g onion(s)
• 250 g bell pepper(s)
• 1 egg(s)
• 500 g chicken breast fillet(s)
• 100 g breadcrumbs
• 300 g mixed salad
• 1 bunch of radishes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with salad

For the dressing, whisk together the balsamic bianco, 4 tablespoons of olive oil, and 1 teaspoon of mustard to make a vinaigrette. Season with salt, pepper, and sugar. Peel and finely dice the onions, then sauté in 1 tablespoon of olive oil for 5 minutes over medium heat until translucent. Wash, deseed, and roughly dice the bell peppers. Roughly dice the meat as well. Finely chop both in batches using a food processor and place in a bowl. Add the onions, egg, and 1 tablespoon of mustard; mix everything together, then add enough breadcrumbs to form a workable mixture. Season with salt, pepper, and nutmeg. Form 8 patties and fry them in batches in the remaining oil in a pan over medium heat for about 15 minutes on each side, then keep warm. Wash the lettuce, drain, and tear into bite-sized pieces. Wash the radishes, slice them, and add to the salad. Mix both with the dressing and serve the salad with the meatballs.