Poultry meatballs with cold paprika dip

Name: Poultry meatballs with cold paprika dip
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g crushed almonds; 1 glass (370 ml) roasted peppers in brine; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Chilli powder; 1 Onion; 1 Garlic clove; 1 Pot of basil; 800 g Chicken filet; 1 egg (size M); 1 TABLESPOON Mustard; 4 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g crushed almonds
1 glass (370 ml) roasted peppers in brine
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Chilli powder
1 Onion
1 Garlic clove
1 Pot of basil
800 g Chicken filet
1 egg (size M)
1 TABLESPOON Mustard
4 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper

Directions

1
For the sauce, lightly roast almonds in a pan without fat, stirring constantly. Pour the paprika into a sieve and drain. Puree the paprika, almonds, 2 tablespoons of oil and 4 tablespoons of water with a hand blender to a sauce.
2
Season to taste with salt and chilli powder.
3
Peel onion and garlic and cut into fine cubes. Heat 1 tablespoon of oil and fry the onion and garlic in it until transparent. Wash basil, shake dry, pluck leaves from the stalks and chop finely.
4
Wash the meat, dab dry and dice very finely. Knead meat, onion-garlic mixture, egg, mustard and breadcrumbs to a soft dough. Season with basil, salt and pepper.
5
Form approx. 36 balls from the chopped mass. Heat 4 tablespoons of oil and fry the balls in portions for about 6 minutes each, turning them over. Arrange sauce and balls. Delicious with baguette bread.