Usuba
Chicken Meatballs with Rosemary
Tender chicken meatballs with a crispy crust. Rosemary gives the dish a spicy aroma, while crackers create a structure that is both dense and airy at the same time. Perfect for everyday dining as well as festive menus.
- Total
- 60 min
- Standard serving
- 331.5 g
Ingredients
Total 7
Instructions
- 1
Step 1
Finely chop the chicken fillet with a knife or pass it through a meat grinder, turning the meat into ground meat.
- 2
Step 2
Add chopped onion and egg to the minced meat. Mix well.
- 3
Step 3
Grind the crackers in a blender until smooth and combine with the filling. Add salt and black pepper to taste.
- 4
Step 4
Divide the minced meat into small portions and roll each one into a ball with a diameter of 3–4 cm.
- 5
Step 5
Line a baking sheet with parchment paper. Arrange the meatballs 3–4 cm apart from each other. Place a sprig of fresh rosemary on top of each ball for aroma.
- 6
Step 6
Place the baking sheet in a preheated 200°C oven for 30 minutes until golden brown.
- 7
Step 7
Pour tomato paste or cranberry sauce over the finished meatballs before serving.
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