John Myers
Spicy Chicken Meatballs with Colorful Tomato Salad
The perfect spicy chicken meatballs with colorful tomato salad recipe with a picture and simple step-by-step instructions.
Chicken meatballs
- 500 g Chicken breast
- 1 Protein
- 50 g Ricotta
- 2 Garlic cloves, finely grated
- 1 tbsp Freshly grated ginger
- 1 Red Chilli pepper, pitted and finely chopped
- Salt
- Black pepper from the mill
- Sunflower oil
Colorful tomato salad
- 300 g Small, colorful tomatoes
- 1 Shallot, very finely chopped
- 2 Stems Basil
- 1 tsp Honey
- 2 tbsp Balsamic vinegar old
- 3 tbsp Olive oil
Chicken meatballs
- Cut the chicken breast into cubes and then spin it through the meat grinder. Add the egg white and the ricotta. Season with salt and pepper. Add the grated garlic and ginger as well as the finely chopped chilli pepper and knead everything to a homogeneous mass.
- Heat some sunflower oil in a pan and add some of the mixture with a tablespoon and press flat and then fry the meatballs on both sides over medium heat for about 8 minutes.
Tomato salad
- Slice the tomatoes and place in a bowl. Pour the finely chopped shallot over it. Season with salt and pepper. Pluck the leaves from the basil stalks and coarsely tear them and pour them over the tomatoes.
- Mix the honey, balsamic vinegar and olive oil well, pour over tomatoes and stir gently. Brew for at least 30 minutes and then season again if necessary.
finish
- Serve the meatballs with the tomato salad.
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