These tasty chicken meatballs are a real hit! Whether you make them in a Dutch oven or loaf pan, over the fire on the grill, or in a skillet, these juicy poultry meatballs are quick to prepare and seriously delicious.
Preparation:
Mix the ground chicken well with “Gans N’Roses”, eggs, and panko, then shape into small meatballs. It works best with slightly damp hands.
Heat a Dutch oven or skillet and melt the butter. Sear the meatballs in the butter until golden brown on all sides, then set aside.
Sauté the onions and garlic in the pan drippings with a pinch of salt. After a few minutes, add the chili pepper and, after briefly sautéing, slowly stir in the tomatoes.
Add the cream and another 60 g of butter, and if needed, a splash of water or chicken broth. Bring everything to a quick boil and season with a tablespoon of “Gans N’Roses”. Reduce the heat, return the meatballs to the sauce, and let them simmer with the grill lid closed or with the lid and 4–5 briquettes on top of the Dutch oven for about 20–30 minutes, until the meatballs are cooked through and the sauce has thickened slightly. (Ideal internal temperature is around 80–85°C.) Season with a little salt and pepper.
For serving, we recommend our Mexican rice (see “Thunder Rub” recipe) and/or grilled flatbread, topped with a sprinkle of chopped cilantro.
