Wednesday, November 26, 2014

Chicken meatball Marinara

This is a very versatile sauce that can be used as a pizza sauce or to top pasta . You can spread it over grilled fish or meat , add it to cooked rice and stirfry for a flavored rice. Add it to your soup to thicken and enhance flavor.

Ingredients for the Marinara Sauce :

  1. Red ripe tomatoes - 12 ,peeled ,cored and crushed roughly with your hands
  2. Onion - 1 chopped fine
  3. Garlic - 3 cloves crushed
  4. Red pepper flakes - 1/2 tsp
  5. sugar - 2 tsp (add more or less as per taste)
  6. salt - to taste
  7. Parsley - 1 tbsp chopped
  8. Olive Oil - 1 tbsp
Bring a large pot of water to boil . mark an 'X' of the top end of the tomato and drop into boiling water for a minute . This is to remove the skin. remove from water and when it cools down you can peel the skin off.crush with your hands and keep aside . If you like a smooth sauce you can blend it.
Heat the olive oil in a frying pan and add the onion, garlic and pepper flakes and saute until onion is soft .
Add the crushed tomato and 2 cups of water and bring to a boil, reduce flame and simmer until the sauce thickens to coat the back of the spoon.
Add sugar and salt to taste and add the parsley . Adjust seasonings . Cool and refrigerate until ready to use.
It can be stored for 2 weeks in the fridge.

Ingredients for the chicken meatballs:

  1. Chicken without bones - breast and thigh meat from 1 chicken , keep the fat pieces along .
  2. Onion - 1
  3. Garlic - 3 cloves
  4. Soy sauce - 1 tbsp
  5. Vinegar - 1 tsp
  6. chopped parsley - 1 tbsp
  7. crushed black pepper - 1 tsp
  8. bread - 1 slice soaked in water and squeezed out
  9. Egg - 1 optional (I did not add egg)

Add the raw chicken cut into small pieces along with the onion and garlic into the food processor or blender and blend . It only takes about 30 seconds to get the meat ground.
Add all the ingredients to the meat mixture and mix with your hands till combined.
Soy sauce has enough salt depending on the type you are using , so you might not have to add salt.
Form into lemon sized balls and saute in a nonstick frying pan with a drizzle of oil.
You dont need to cook it , just brown the outside of the meat balls.
Take enough of the marinara sauce in the same pan that you browned the meat balls  and dilute it with chicken stock ( add 1/2 a cup of stock ) and bring to a simmer .
Cover and cook for 5 minutes.
Remove the lid and simmer until the sauce thickens .
Serve over spaghetti or pasta.

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