Meatballs and Marinara

This is our take on the all time American-Italian classic: Meatballs. We have used minimal ingredients that go well with the meat (in this case chicken) and have stuffed mozzarella to give the dish the beloved stringy cheesiness. This is not a conventional recipe for the same.

This recipe makes for 3–4 servings

Marinara Sauce

Ingredients:

• 1/2 Kg skinless and seedless pureed tomatoes
• 6 cloves of minced garlic
• Chopped coriander
• 2 tsp soy sauce
• 2 tsp red chilli sauce
• 2 tbsp cream
• Freshly ground black pepper, to taste
• Salt, to taste
• 1 tbsp butter

Method: In a saucepan, add a little oil and butter. The oil is added so that the butter doesn’t start burning as butter as a low smoke point. Add in the minced garlic and saute till translucent. You can add salt to fasten the process as salt is a natural dehydrator. Add in the pureed tomatoes ( make sure they’re skinless and seedless as they would make the sauce bitter). Add in salt and pepper in intervals to give a balanced taste. The tomato sauce would take around 45 minutes- 1 hour to cook. The sauce needs to be sweet and have no hint of bitterness. You can add cream and more butter in the end to add to the richness.

Meatballs

Ingredients:

• 6 cloves of garlic
• 500 gms boneless chicken
• 2 cubes grated Amul cheese
• 1 tbsp salt
• Mozzarella, cut in small cubes
• 1 tbsp chilli flakes
• 1 tbsp ground pepper, or to taste
• 1 tsp soy sauce
• 1 beaten egg
• Breadcrumbs (made by toasting and grinding bread with coriander)

Method:

Mince the chicken in a blender along with the garlic,soy sauce, grated cheese, pepper, chilli flakes, some of the breadcrumb mixture, and salt(mixed herbs are optional).

Take out a palm full of the mince mixture, push in a cube of mozzarella and roll into a ball. Dip this into an egg wash and coat with a layer of breadcrumbs.

Deep fry on medium high heat (make sure the oil is hot) for 5 minutes till the whole ball is golden brown.

Serve with sauce. Enjoy!