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Steamed Chicken Meatballs with Jerusalem Artichoke in Vegetable Sauce

Steamed Chicken Meatballs with Jerusalem Artichoke in Vegetable Sauce

   

Steamed Chicken Meatballs with Jerusalem Artichoke in Vegetable SauceSteamed Chicken Meatballs with Jerusalem Artichoke in Vegetable Sauce


Recipe Details:
Diabetic-friendly main course of chicken breast and Jerusalem artichoke with a rich and flavorful vegetable sauce.


Ingredients:
  • Ground chicken breast – 1.2 lb.
  • Jerusalem artichoke – 1 lb.
  • Tomato sauce – 3 tbsp.
  • Egg – 1
  • Fresh dill (chopped) – 3 sprigs
  • Parsley (chopped) – 3 sprigs
  • Vegetable oil – 1 tbsp.
  • For the sauce:
  • Eggplant – ½ lb.
  • Zucchini (diced) – ½ lb.
  • Apples (diced) – 1
  • Bell pepper (finely chopped) – 1
  • Medium onion (finely chopped) – 1
  • Tomato sauce – 3 tbsp.
  • Dill, parsley, basil (finely chopped) – 9 sprigs
    Recipe Directions:
    Step 1
    Clean and peel the Jerusalem artichoke, then grind it in a meat grinder.
    Step 2
    Combine the ground chicken breast, Jerusalem artichoke, egg, tomato sauce, parsley and dill. Season with salt and pepper and mix everything well.
    Step 3
    With wet hands, make 1” balls from the chicken breast mix.
    Step 4
    Cook the meatballs in a steamer for about 10 minutes until cooked through. Follow your steamer’s instruction manual as cooking time may differ.
    Now prepare the vegetable sauce:
    Step 5
    Peel the eggplants, cut into cubes, and soak in salted water for 40 minutes (one tbsp. of salt per one cup of water).
    Step 6
    Heat a frying pan and lightly grease it with vegetable oil. Fry the peppers and onions a little. - Not until the onion is golden brown, less than that.
    Step 7
    Remove the eggplants from the water, squeeze and dry with a paper towel. Add the eggplants, apples, and zucchini to the frying pan with the pepper and onions. Fry for 10 minutes.
    Step 8
    Add the tomato sauce to the frying pan, and then add enough water to cover the vegetables.
    Step 9
    Close the frying pan with a lid and simmer for 25 minutes over low heat. Add Salt and pepper during this time.
    Step 10
    Add finely chopped dill, parsley, and basil and simmer for 7 more minutes.
    Step 11
    Mash the content of the frying pan with a crush, not very finely, but so that pieces of vegetables remain. Then bring to a boil and remove from heat.
    Step 12
    Serve the meatballs covered with the vegetable sauce. Bon appetit!


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