Leek and chicken breast meatballs

Leek and chicken breast meatballs: A healthy and tasty treat

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Who doesn't love meatballs? These delicacies have their origins in a myriad of culinary cultures, each contributing their own local ingredients and specific techniques. Leek and chicken breast meatballs are a perfect choice for a healthy meal, rich in protein and nutrients. Plus, they are a great appetizer option for celebrations or a quick and tasty dinner.

Ingredients:
For the meatballs:
- 2-3 leek sprigs, cut into rounds and boiled in salted water for a few minutes
- 1 chicken breast, cut into pieces
- 1 large onion, diced
- 2-3 cloves garlic, crushed
- 2-3 tablespoons breadcrumbs
- 1 egg
- Salt and pepper to taste

For the tomato sauce:
- 1 glass tomato juice
- 2-3 tablespoons broth
- 2-3 garlic cloves, crushed
- 1 bay leaf
- Enibahar, to taste

For the tahini sauce (optional):
- 1-2 tablespoons tahini, prepared as directed
- A little salt
- A little lemon juice
- A little parsley, finely chopped

Preparing the meatballs:
1. Start by sautéing the onion: In a frying pan, add a little oil and cook the diced onion over medium heat, stirring occasionally, until it turns glassy. This will add a deep flavor and a nice texture to your meatballs.

2. Add the leeks: Once the onions have softened, add the cooked leeks, well drained of water. Mix well to combine the flavors.

3. Add the chicken breast: Use a food processor or meat grinder to shred the chicken breast. Add it to the pan and mix well.

4. Add the remaining ingredients: Break the egg over the meat mixture and add the breadcrumbs, salt and pepper. Mix everything well until you have a smooth, slightly sticky mixture.

5. Form the meatballs: With wet hands, form medium-sized meatballs, suitable for frying.

6. Fry the meatballs: In a deep pan, add enough oil to cover the bottom. Heat the oil, then add the meatballs in batches, without crowding the pan. Fry on both sides until golden brown and crispy, about 5-7 minutes per side.

Making the tomato sauce:
1. In a saucepan, add a little oil and sauté the crushed garlic over low heat until golden. Be careful not to burn it as it will turn bitter.

2. Add the tomato juice and stock, stirring well. Then pour in 1-2 glasses of water to thin the sauce.

3. Add the spices: Put in the bay leaf and enibahar, then simmer the sauce for a few minutes until slightly concentrated.

4. Add the meatballs: Once the sauce is ready, add the fried meatballs to the saucepan and simmer together for about 10 minutes. This step will allow the meatballs to absorb the flavors of the sauce.

Serving:
You can serve the leek and chicken breast meatballs warm alongside a slice of fresh bread to savor each bite. If you choose to prepare the tahini sauce, it can be served on top of the meatballs or on the side for added flavor.

Useful tips:
- An interesting variation is to add feta cheese to the meatballs for a richer taste.
- You can also experiment with other greens such as dill or parsley to add a fresh touch.
- For a lighter version, you can bake the meatballs instead of frying them. Place them on a baking tray lined with baking paper and bake at 180°C for 25-30 minutes.

Nutritional benefits:
These meatballs are a great source of protein, thanks to the chicken breast, and are high in fiber, thanks to the leeks. The tomato sauce also provides a healthy dose of lycopene, a health-promoting antioxidant.

Frequently asked questions:
1. Can I replace chicken breast with pork or beef?
Yes, you can use whatever type of meat you prefer. Be sure to adjust the cooking time according to the type of meat you choose.

2. Can I make the meatballs in advance?
Absolutely! You can prepare the mixture and shape the meatballs the day before, keeping them in the fridge. Then you can fry or bake them when you're ready to serve them.

3. What other sauces can I try?
As well as tomato sauce and tahini sauce, a mint yoghurt sauce would be a great choice. A mustard sauce or hot sauce can also add an interesting contrast.

These leek and chicken breast meatballs are not only delicious, but also a perfect way to add vegetables to your diet. Savor every bite and enjoy the moments around the table, whether it's a family dinner or an appetizer at a party. Bon appétit!

 Ingredients: 2-3 stalks of leek sliced and boiled in salted water for a few minutes. 1 chicken breast cut into pieces, 1 large onion diced, 2-3 cloves of garlic, 2-3 tablespoons of breadcrumbs, salt, pepper, 1 egg. For the tomato sauce: 1 cup of tomato juice, 2-3 tablespoons of tomato paste, 2-3 cloves of garlic, 1 bay leaf, allspice. For the tahini sauce: 1-2 tablespoons of tahini made according to instructions, a little salt, a little lemon juice, a bit of finely chopped parsley.