Chicken meatballs in tomato sauce and pasta
For the meatballs:
- 500 g ground chicken thighs or ground chicken breast
- 1 zucchini or 1 carrot
- 1 small onion, peeled
- 1 tsp crushed garlic
- 1/3 cup breadcrumbs
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp baking soda
For the sauce and pasta:
- 2 tbsp olive oil
- 1 white onion, peeled
- 3 cloves garlic, peeled
- 1 tbsp sweet paprika
- 2 tbsp tomato paste
- 1 tbsp silan (date syrup) or maple syrup
- 1 tsp flat salt
- 1/3 package of your favorite pasta
Instructions:
1. Grate the onion on the coarse side of a grater and the zucchini on the fine side. Transfer to a bowl.
2. Add the remaining meatball ingredients and mix well. Cover the bowl and refrigerate until the sauce is ready.
3. Finely chop the onion and garlic. In a wide pot, heat the olive oil and sauté the onion and garlic for 5 minutes.
4. Add the paprika, tomato paste, silan and salt, then stir. Add boiling water up to 8 cm (3 inches) high and cook together for 15 minutes.
5. Form meatballs from the chicken mixture (it's recommended to grease your hands) and place them in the pot with the sauce.
6. Cook together for 30-40 minutes. Add pasta or couscous (ensure the sauce level reaches the top of the meatballs; if not, you can add water) and cook together until the pasta is tender.