The BEST-EVER Chicken Meatballs | Spanish-Style with Tomato Sauce

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat with the olive oil. After a couple of minutes, add 1/3 cup chopped onion and sauté, stirring, for about 3 minutes until lightly golden. Turn off the heat.
2. Pat the chicken breasts dry on paper towels and cut each into 1-inch (2.5 cm) pieces. Pulse in a food processor in two batches, 10 to 12 times, until finely chopped (or chop finely by hand with a sharp knife).
3. In a large bowl, combine the chopped chicken, breadcrumbs, egg, sautéed onion with the oil from the pan, grated garlic, paprika and parsley. Season generously with salt and pepper and mix well.
4. Shape the mixture into golf-ball-sized balls, squeezing each one firmly in your hands. If the mix is too wet, add more breadcrumbs; if too dry, add a little whisked egg.
5. Heat the same pan over medium heat and add 1/4 cup olive oil. After a couple of minutes, add the meatballs in a single layer and fry 8 to 10 minutes, until golden all over and cooked through. Remove and set aside.
6. For the sauce, using the same pan and heat, add the chopped small onion and garlic and sauté, stirring, for about 3 minutes until lightly softened. Add the paprika and stir quickly, then add the white wine and bay leaf and simmer for 3 minutes.
7. Add the tomato sauce and season with salt and pepper, then simmer for about 3 minutes until slightly thickened.
8. Return the meatballs to the pan in a single layer, turn them gently to coat in sauce, and simmer 1 to 2 minutes until heated through.
9. Transfer the meatballs and sauce to serving dishes and top with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionEggChicken breastBreadcrumbTomato sauce