Poultry meatballs with paprika-almond sauce

Name: Poultry meatballs with paprika-almond sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g crushed almonds; 1 glass (370 ml) Roasted peppers; 7 TABLESPOONS Olive oil; 7-10 Tbsp salt, chili powder, pepper; 1 Onion; 1 Garlic clove; 1 potty Basil; 800 g Chicken filet; 1 Egg (Gr. M); 7-10 Tbsp a few squirts of Tabasco; 4 TABLESPOONS Breadcrumbs

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g crushed almonds
1 glass (370 ml) Roasted peppers
7 TABLESPOONS Olive oil
7-10 Tbsp salt, chili powder, pepper
1 Onion
1 Garlic clove
1 potty Basil
800 g Chicken filet
1 Egg (Gr. M)
7-10 Tbsp a few squirts of Tabasco
4 TABLESPOONS Breadcrumbs

Directions

1
For the sauce, lightly roast almonds in a pan without fat, stirring constantly. Remove and let cool a little. Then puree with paprika, 2 tablespoons of oil and 4 tablespoons of water with a hand blender to a sauce.
2
Season to taste with salt and chilli.
3
Peel onion and garlic and cut into fine cubes. Heat 1 tablespoon of oil and sauté the onion and garlic. Wash basil, shake dry, remove leaves and chop finely. Wash the meat, dab dry and dice very finely.
4
Knead the meat, egg, tabasco, breadcrumbs, basil and onion-garlic mixture into a soft minced dough. Season with salt and pepper.
5
Form approx. 36 balls from the mass. Heat 4 tablespoons of oil bit by bit and fry the balls in it in portions for about 6 minutes. Arrange the balls with the dip. Baguette tastes good with it.