Tender Chicken Meatballs With Zucchini In Sweet And Sour Sauce. Step-by-step Recipe With Photo

Chicken meatballs with zucchini - tender, juicy in a sweet and sour sauce - you can cook in about half an hour. To cook delicious chicken breast, you need to "conjure" a little over it. White poultry meat is quite dry and must be mixed in the correct proportions with vegetables and white bread to make the meatballs tender. If you then stew them in sauce, the dish will turn out - you just lick your fingers!

For the gravy, I advise you to use homemade tomato sauce made from fresh tomatoes or adjika from sweet pepper with tomatoes. The richer the sauce, the tastier the sauce will be.

• Cooking time: 45 minutes
• Servings: 6

Ingredients for Chicken Meatballs with Zucchini in Sweet & Sour Gravy

For the cue ball:

• 700 g chicken breast;
• 200 g zucchini;
• 130 g white bread without a crust;
• 130 ml heavy cream;
• 35 g dill;
• 30 g semolina;
• salt, red pepper, spices for cutlets, oil for frying.

For the sauce:

• 150 g tomato sauce;
• 150 g sour cream;
• 25 g wheat flour;
• 15 ml olive oil;
• salt, granulated sugar.

Method of cooking tender chicken meatballs with zucchini in sweet and sour sauce

Cut off the crust from white bread, soak the crumb in cold cream or milk. Cut the meat from the chicken breast. For minced meat, only fillet is needed, skin and bones are left for making chicken broth.

We pass the chopped chicken fillet and soaked bread through a meat grinder, add finely chopped dill, ground red pepper, spices for cutlets or curry for chicken. For this amount of ingredients, you need to take about 1 teaspoon of seasonings.

You can also chop the ingredients for minced meat in a food processor.

We rub the young zucchini on a coarse grater with seeds and peel, if only it is an early vegetable.

The rind and seeds of ripe zucchini are tough, so mature vegetables will need to be peeled.

Pour table salt to taste, knead the minced meat thoroughly, put it in the refrigerator for a while to cool.

In order for the patties to turn out with a golden crust, and to remain juicy inside, they need to be breaded in semolina. So, we wet our hands in cold water, sculpt the meatballs, roll them in semolina from all sides.

Heat 1-2 tablespoons of refined oil in a frying pan. Fry on both sides until half cooked, about 2-3 minutes on each side.

Making the sauce. Pour wheat flour into heated olive oil, then add tomato sauce or ketchup. You can grind several tomatoes with the skin in a blender and add tomato puree to the sauce.

Then add sour cream, salt and granulated sugar to balance the flavors. Stir the ingredients with a whisk directly in the pan, bring to a boil over low heat. Cooking for 2-3 minutes.

In the thickened sweet and sour sauce, we shift the chicken meatballs with zucchini, cover the pan with a lid and simmer over low heat for 15 minutes.

We serve tender chicken meatballs with zucchini to the table with mashed potatoes, pour everything with thick sweet and sour gravy, sprinkle with fresh herbs. Bon Appetit!

Not only fresh zucchini will add juiciness to chicken fillet meatballs. You can add finely chopped green onions to the minced meat or grate raw potatoes, it will also turn out juicy and tasty.