Usuba
Chicken meatballs with rosemary and vegetables
Tender chicken meatballs with aromatic rosemary, served with sautéed vegetables. The dish is steamed or cooked in broth, which preserves its juiciness and nutrients. Celery, sweet pepper, chili pepper, and Chinese cabbage complement the meatballs with freshness and crunch.
- Total
- 60 min
- Standard serving
- 490 g
Ingredients
Total 12
Instructions
- 1
Step 1
Chop the chicken fillet with a sharp knife into small cubes or pass it through a meat grinder. Add grated onion and salt. Finely chopped rosemary will give the filling aroma, but use it carefully — too much will create a pine-like aftertaste.
- 2
Step 2
Add quail eggs and finely chopped rosemary (only green leaves) to the minced meat. Mix the ingredients well.
- 3
Step 3
With wet hands, form small round meatballs.
- 4
Step 4
Boil the meatballs in chicken broth for 3–4 minutes or steam them. Meatballs cooked in a steamer or multicooker will be juicier and retain more nutrients.
- 5
Step 5
Finely chop the red bell pepper and chili pepper. Cut the celery stalks into small cubes, and thinly slice the Chinese cabbage.
- 6
Step 6
Fry the vegetables in a pan lightly coated with olive oil. Cook for a few minutes until al dente, then add salt.
- 7
Step 7
Add the cooked meatballs to the vegetables in the pan. Cook for another 2–3 minutes so the meatballs absorb the vegetable juices.
- 8
Step 8
Serve the chicken meatballs with vegetables hot. Sprinkle with fresh herbs and garnish with a sprig of rosemary.
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