The essence of this dish is simplicity. It only takes simple ingredients and basic cooking techniques to enhance the natural flavor of these meatballs. Serve with crusty bread and feta cheese or even on top of rice, in lasagna or with your favorite pasta.
Serves: 4-5 Prep. time: 20΄ Cooks in: 30΄ Ready in: 50΄
1 kg chicken breast, minced or finely chopped (for a more juicy result)
¼ cup medium grain rice for soups
1 egg, beaten
1 tbsp parsley, finely chopped
500 ml tomato juice
1 onion, grated
20 ml extra-virgin olive oil + a little extra
½ tsp garlic powder
1 pinch cayenne pepper
½ tsp sweet paprika + extra for serving
Transfer all ingredients (but only 1/4 of tomato juice) in a bowl, season with salt and pepper and mix really well with your hands until combined. Make walnut-sized meatballs or larger if you wish.
In a pan heat 5 tbsp oil on high heat and cook meatballs on all sides until nicely colored. Stir in remaining tomato juice, 1 cup of water and when it comes to a boil, lower down heat, cover with lid and simmer for 25 minutes or until meatballs are cooked through and sauce thickens. Add extra water if necessary. Serve warm with crusty bread and extra paprika.
Και η συνταγή στα ελληνικά: Γιουβαρλάκια κοτόπουλου με πάπρικα