Baked chicken balls in tomato paste
4 servings
40 minutes
Baked chicken balls in tomato paste are a cozy dish of Russian cuisine, combining the tenderness of chicken mince with the rich flavor of tomato paste and aromatic notes of pancetta, garlic, and parsley. The roots of this recipe trace back to the tradition of making meatballs, but baking gives the balls a special texture: they remain juicy inside while being topped with an appetizing tomato glaze. They can be served with mashed potatoes, fresh vegetables, or slices of crispy bread, perfectly complementing a home meal. The simplicity of ingredients makes this dish accessible, while the harmony of flavors makes it desirable on any table.
1
Preheat the oven to 200 degrees. In a small bowl, soak the bread in milk for about 4 minutes until soft.
- White bread: 3 pieces
- Milk: 0.3 glass
2
Heat the pan and add 1 tablespoon of olive oil. Sauté the finely chopped pancetta, onion, and minced garlic over medium heat for about 6 minutes, adding a bit of salt and pepper until the onion is soft. Let it cool slightly.
- Olive oil: 2 tablespoons
- Pancetta: 85 g
- Onion: 1 head
- Garlic: 1 clove
- Olive oil: 2 tablespoons
3
In a large bowl, lightly beat the egg and mix it with the minced meat, 1 tablespoon of tomato paste, slightly squeezed bread, and the mixture with pancetta and parsley. Shape the minced meat into 12 balls and place them in a rectangular dish.
- Chicken egg: 1 piece
- Minced chicken: 450 g
- Tomato paste: 2 tablespoons
- White bread: 3 pieces
- Pancetta: 85 g
- Chopped parsley: 3 tablespoons
4
Mix the remaining oil and tomato paste and brush it over the balls. Bake in the oven for about 15-20 minutes until done.
- Olive oil: 2 tablespoons
- Tomato paste: 2 tablespoons