Medium

Chicken and turkey meatballs in onion sauce

Name: Chicken and turkey meatballs in onion sauce
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 6 servings
Cuisine: Home-style, Spanish
Ingredients: 450 g Minced chicken; 450 g Turkey (minced breast); 50 g Bread (crumb); 70 g Milk (70 ml); 50 g Egg (1 without shell); 35 g Plain flour; 60 g Extra virgin olive oil (25 g sauce and 35 g browning); 450 g Red onion; 6 g Garlic; 30 g Tomato purée; 75 g Brandy (75 ml); 600 g Vegetable stock (600 ml); 0.1 g Saffron; 0.2 g Bay leaf (1 leaf); 0.2 g Cayenne pepper; 5 g Parsley; 0.4 g Black pepper; 3 g Salt (to taste)

Poultry meatballs in a red onion sauce with saffron and a little brandy.

30 minprep

65 mincooking

6servings

2.577 kcalwhole recipe

430 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 95 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Nut-free and 6 more Indicative dietary requirements

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibre

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Minced chicken 450 g
Turkey minced breast 450 g
Bread crumb 50 g
Milk 70 ml 70 g
Egg 1 without shell 50 g
Plain flour 35 g
Extra virgin olive oil 25 g sauce and 35 g browning 60 g
Red onion 450 g
Garlic 6 g
Tomato purée 30 g
Brandy 75 ml 75 g
Vegetable stock 600 ml 600 g
Saffron 0.1 g
Bay leaf 1 leaf 0.2 g
Cayenne pepper 0.2 g
Parsley 5 g
Black pepper 0.4 g
Salt to taste 3 g

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Let’s get cooking

Method

Chop the onions and garlic and soften in 25 g oil over medium-low heat for 20 minutes. Add the tomato purée for one minute, pour in the brandy and boil for 2 minutes. Add the vegetable stock, saffron, bay and chilli and simmer for 20 minutes. Remove the bay and chilli and blend.
Meanwhile, soak the bread in all the milk. Mix the chicken and turkey with the bread, egg, pepper, a pinch of salt and half the parsley. Shape about 30 meatballs, roughly 3 cm across, and lightly dust with flour.
Brown the meatballs in three batches in the remaining 35 g oil, turning for 5 minutes per batch. Transfer to the hot sauce and simmer gently for 15 minutes until the centre reaches 70°C for 2 minutes.
Gently shake the pan to coat the meatballs without breaking them. Adjust the salt and serve five per person with the remaining parsley.

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Ingredients

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WMF Gourmet four-piece mixing bowl set

Method

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