From these chicken meatballs with butter, a rich and slightly spicy tomato sauce turns out, which looks luxurious with a little butter and cream. Serious magic for a week!
Chicken butter, but get the meatballs ready!
Oh my god, that’s so good! My family is really in love with this recipe.
These buttery chicken meatballs are coated with a thick and slightly spiced tomato sauce, which is luxuriously prepared with a little butter and cream. It’s a matter of beauty. I look forward to dinner all day long when I know we have it. And as you can imagine, the leftovers are even better, so you can also look forward to lunch the next day.
You can prepare it on the stove or in a pressure cooker, or you can use a regular blender or a submersible blender to make the sauce wonderfully creamy. I often have a lot of baked chicken meatballs on hand, so I like to use them, but it would be delicious and easy with some store-bought meatballs to really give them the flavor of SOS.
There are a lot of spices on the list, but the good thing is that you probably already have them, and it will take you two minutes or less to measure them and make something spectacular out of them.
.Ingredient
Minced meat with butter:
1 TABLESPOON of avocado or olive
butter half a coarsely chopped onion
3 Cloves of garlic, chopped (or a garlic paste)
a small piece of fresh ginger, grated (or a ginger paste)
1/4 Teaspoon Turmeric
1/4 Teaspoon smoked paprika
1/2 Teaspoon marinated
cucumbers 1/2 teaspoon cumin
a can of chopped tomatoes or a simple 14-ounce tomato sauce
1/2 Cup of water (after as needed)
from 1/2 teaspoon to 1 teaspoon of kosher salt (I use 1 teaspoon, it just depends on how salty you want to be)
1 Teaspoon of sugar
Chicken or turkey meatballs, 20 ounces cooked (these are the ones I always use! it should be about 4 cups of meatballs.)
finish:
Serve creamy with 2 tablespoons
butter and 1/3 cup of cream (more to taste
1 1/2 Cups Basmati rice or Pre-made rice
1/4 Cup Fresh coriander
Cooking mode prevents the screen from darkening
Instruction
Prepare the rice according to the instructions on the package.
Preheat the oil over medium heat in a large frying pan or frying pan over medium heat. Add the onion, garlic, ginger and spices; simmer until tender.
Add tomatoes, water, salt and sugar. Cook over low heat for 10-15 minutes.
Put the sauce in a blender and whisk until smooth or mix with a hand mixer directly in the pan.
Add the sauce to the pan. Add the meatballs; simmer with the lid closed or keep on low heat until they are really hot.
Add the butter and cream to make a delicious heavenly sauce that you can pour over the meatballs.
Serve over rice with a sprig or a pinch of coriander. Add spices to taste with cayenne pepper or chili oil! Oh, ME, OH, MY GOD.