Ingredients
Meatballs
1 slice white bread
1 onion, chopped
1/2 apple, peeled & grated
1 clove garlic, crushed
1 tsp chopped sage
1 tsp chopped thyme
25g Parmesan, grated
300g chicken thigh, diced
1 onion, chopped
1/2 apple, peeled & grated
1 clove garlic, crushed
1 tsp chopped sage
1 tsp chopped thyme
25g Parmesan, grated
300g chicken thigh, diced
Sauce
1 tbs olive oil
2 banana shallots, diced
1 clove garlic, crushed
400g carrots, peeled & sliced
500 mls chicken stock
400g chopped tomato
1 tbs tomato puree
2 banana shallots, diced
1 clove garlic, crushed
400g carrots, peeled & sliced
500 mls chicken stock
400g chopped tomato
1 tbs tomato puree
Method
- To make the meatballs. Put the bread into a food processor. Whiz until finely chopped. Tip into a bowl.
- Put the chick into the processor. Whiz until chopped. add the apple, onions, garlic, herbs, Parmesan & breadcrumbs. Season & whiz until well mixed. Shape into 28 balls.
- To make the sauce. Heat the oil in a saucepan. Add the shallots and fry for 2 minutes.
- Add the carrots and garlic and fry for 2 minutes. Add the tomato puree and stock.
- Bring up to the boil and simmer for 20 minutes until the carrots are soft.
- Blend until smooth using a stick blender. Add the tomatoes and simmer for another 10 minutes.
- Fry the meatballs in a frying pan with a little oil until lightly golden. Spoon into the hot sauce and simmer for 5 minutes until cooked through.
- Serve with rice and enjoy!
