Hähnchenbällchen
Ingredients for 4 servings
- 750 grams ground chicken
"Gans N'Roses" by Rock'n'Rubs - 120 g panko breadcrumbs
- 60 g butter
- 2 medium onions, chopped
- 2 cloves of garlic, chopped
- 1 chili pepper to taste, seeded and chopped
- 750 ml strained tomatoes
- 400 ml heavy cream
- 60 g butter
- if needed, a little water or chicken broth
Preparation
- 1
Preparation
Finely chop the onions, garlic, and chili. Prepare the strained tomatoes, cream, butter, panko, and seasoning blend.
- 2
Shape the meatballs
Mix the ground chicken thoroughly with "Gans N’Roses", panko breadcrumbs, and eggs (if using). With damp hands, shape into small balls.
- 3
Sear
Preheat a Dutch oven or skillet, melt 60 g butter. Sear the meatballs on all sides until golden brown, then remove and set aside.
- 4
sauce base
Sauté onions and garlic with a pinch of salt in the frying fat. Add chili and briefly roast. Stir in the strained tomatoes.
- 5
Let it become creamy
Add the cream and another 60 g of butter. If needed, add a splash of water or chicken broth. Bring briefly to a boil, then season with 1 tablespoon of "Gans N’Roses" seasoning blend.
- 6
Cook
Reduce the heat and place the meatballs in the sauce. Cover (with a lid or closed grill) and let simmer gently for 20–30 minutes, until the sauce thickens slightly and the meatballs are cooked through.
Guideline: Core temperature should be 80–85°C. - 7
Season to taste
Finish by seasoning to taste with salt and pepper.
- 8
Serve
Serve with Mexican rice (see “Thunder Rub” recipe) and/or grilled flatbread; top with chopped cilantro if desired.
- 9
Tip: If you’re not using a Dutch oven, let the meatballs simmer in the sauce at low heat with a lid on after browning them in the pan – gently stir occasionally.
