Chicken Meatballs with Romesco Sauce
In my opinion, dumplings are always a good idea! These chicken meatballs with romesco sauce are the perfect addition to your holiday table, bringing festive flavours to your meal!
- Servings: 6 à 8
- Preparation time: 25 minutes
- Cooking time: 20 minutes
Ingredients
Chicken Meatballs
- 675 g ground chicken
- 1/2 cup (65 g) breadcrumbs
- 1 egg
- 2 garlic cloves
- 1/3 cup (15 g) finely chopped fresh parsley
- 1 teaspoon (5 ml) dried oregano
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Romesco Sauce
- 1 jar 340 g roasted peppers
- 1/2 cup (100 g) coarsely chopped sun-dried tomatoes
- 1/2 cup (60 g) sliced almonds, toasted
- 2 garlic cloves, minced
- 3 tablespoons (45 ml) olive oil
- 1/4 cup (10 g) coarsely chopped fresh parsley
- 1 tablespoon (15 ml) red wine vinegar
- 1 teaspoon (5 ml) smoked paprika
Toppings
- Olive oil drizzle
- 2 tablespoons (30 ml) finely chopped fresh parsley
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Preparation
Chicken Meatballs
- Preheat the oven to 200°C and place the rack in the centre. Line a baking tray with parchment paper.
- In a large bowl, mix together all the ingredients for the dumplings. Shape the mixture into 1 tablespoon (15 ml) balls and place them on the baking sheet. Bake for 20 minutes.
Romesco Sauce
- Place all the ingredients for the sauce in a narrow container. Use a blender attachment to blend until the desired consistency is reached. Pour the sauce onto a serving plate and arrange the meatballs on top. Drizzle with olive oil and sprinkle with parsley before serving.
