Ingredients:
500 g minced fresh chicken
1/2 small onions
1/2 cup dried breadcrumbs
2 teaspoons ground cumin
2 tablespoons chopped fresh mint
salt and pepper
1 eggs
1/4 cup flour
1/4 cup vegetable oil
2 tablespoons vegetable oil
1/2 small onions
1 clove garlic
2 teaspoons grated fresh ginger
1 teaspoon ground cumin
2 cups tomato sauce
1 cup chicken stock
Tabasco sauce
2 tablespoons chopped fresh mint ( extra)
2 tablespoons toasted pine nuts ( toast in a dry pan over medium heat until golden)
1/2 cup sour cream
cooked hot penne pasta
Directions:
Mix together the chicken mince, onion, breadcrumbs, cumin, plenty of salt and pepper to taste, and the egg.
Roll into small meatballs using about 1 tablespoon of mix per ball.
Dust with the flour.
Heat the oil in a large frying pan, and brown the meatballs well on all sdes.
Cook until almost done through-about 8 minutes.
Add to the sauce and cook for about 15 minutes more.
SAUCE: Heat the oil in a pan or wok over medium heat, and cook the ginger and garlic until softened-about 3 minutes.
Add the cumin and cook for 1 minute more.
Add the sauce, stock and tabasco simmer uncovered for 5 minutes before adding the meatballs.
TO SERVE: Stir the extra chopped fresh mint, toasted pine nuts and sour cream gently through the meatballs and sauce, and serve over cooked penne pasta.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.