Wednesday, December 12, 2007

Cumin-Cinnamon Scented Chicken Balls in Tomato-Basil Sauce

For the meatballs, mix 2T plain bread crumbs, 2 Cloves garlic, minced, 1t ground cumin, 1/2t ground cinnamon, 1/2t ground pepper, 3/4t salt and 1 1/4 lb ground chicken. Mix well and form into walnut sized balls. Refrigerate for a few minutes so the balls are firm then brown them in 4T olive oil. When they are nicely browned, add 2C of your favorite tomato sauce and simmer until the chicken balls are well done. Top with fresh basil (or dried if you dont have it) and serve.
For the beans, blanch green beans in boiling water for 2 min. then remove and set aside. In 1T olive oil, saute gently 1/4C diced mushrooms, 1/4C diced kalamata olives and one garlic clove thinly sliced. Add the beans back to heat through.
We served the dish with pasta and the sauce from the chicken on the side.



Blogger Why Oxbow? said...

Pretty big balls for a chicken...

2:15 AM  

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