Sweet and Sour Chicken Meatballs
Ingredients
For the meatballs
450gr chicken minced
4 shallots (French shallots)
if not available use one small onion chopped
I glove of garlic crushed
115gr (4oz) mushrooms finely
chopped
2 tsp dried herbs
Finely grated rind of 1 lemon
55g (2oz) whole meal breadcrumbs'
2 tbs sun-dried tomato puree
(Paste)
Freshly ground pepper
A little plain whole meal
flour for dusting
1 tbs olive oil
For the Sweet and Sour Sauce
1 tbs cornflour
4 tsp red wine
400gr (14oz) can chopped
tomato
150ml (1/4pint) unsweetened
apple juice
2tbs red wine vinegar
2tbs brown sugar
1tbs sun-dried tomato paste
Fresh herbs spring to garnish
Preparation time 25 minutes
plus 20 minute chilling time cooking time 45
Method
To make the meatballs put all
the meatball ingredients except the flour and oil in a ball and mix well.
Roll the mixture into 28
balls, sprinkle the flour onto the plate and roll each ball lightly in the
flour place the balls in the plate and chill for 20 minutes
Meanwhile make the sweet and
sour sauce, blend the corn flour and the red wine and put in a saucepan with
the remaining sauce ingredients and stir to mix, bring to the boil, stirring
gently and reduce the heat and simmer gently while cooking the meatballs.
Preheat oven to 180c
Heat the oil in a frying pan
and fry the meatball over medium heat for 5-10 minutes, turning them frequently,
until lightly browned all over. Transfer to a large shallow ovenproof dish
Pour the sauce over the meatball,
cover and bake for 45 minutes until the meatballs cooked.
Garnished with herb spring
and serve with mashed potato or rice
