K’s Kitchen – Chicken Meatballs with Tomatoes and Basil

This was originally a turkey meatball recipe, but I changed it to chicken because ground turkey is not widely available in Japan. Actually, I modified this recipe drastically… Beware, the notes may be longer than the actual recipe!

HEAVILY adapted from Simply Recipes, shared on Weekly Reads #31 (September 2011)

Yield: Serves 4
Prep time: 20 minutes  Total Time 35 minutes
– 340g ground turkey (replaced with ground chicken. Get thigh meat if you can)
– 60ml sour cream (replaced with half a block of firm tofu)
– 1/2 egg (I always get annoyed with recipes that ask for half an egg. I used a whole one)
– 60ml bread crumbs
– 1 teaspoon salt
– 1 tablespoon minced fresh basil
– 1/2 teaspoon dried thyme
– 1/2 teaspoon fennel seeds
– 1 teaspoon minced fresh rosemary
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes
– 40ml flour, for dredging

– 30ml olive oil
– 1/4 jalapeno chili, minced
– 1 garlic clove, minced
– 1 1/2 tablespoon white wine
– 340g fresh tomatoes, roughly chopped (I used a can of crushed tomatoes)
– 2 tablespoons fresh basil, thinly sliced

1. Mix together the first 11 ingredients. Form meatballs, around 10 (I must be making much smaller meatballs. I got 15)
2. Heat olive oil on meadium high heat in a large shallow pan, and cook meatballs. Brown meatballs on both sides, and reduce to medium low heat to cook through. Set aside meatballs.
3. Add chili and garlic to pan and cook 1 min. Add white wine and cook down the sauce
4. Return meatballs to pan and coat with sauce. Add tomatoes and heat just until they begin to break down. Add basil before serving. (Since I used crushed tomatoes, effectively making this a tomato sauce, I added salt and pepper)

Thanks to the herbs, the meatballs were really tasty! I think tofu worked fine for this recipe, and made it just a touch healthier.  I will be making the meatballs again, perhaps with a different sauce next time.

Hope you enjoyed this recipe!

xoxo, K

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