- 500 gr minced chicken
- 2 eggs
- 1 onion
- 2 or 3 garlic cloves
- olive oil
- 4 tbsp bread crumbs
- 1 glass milk
- 1 tbsp flour for gravy
Chop onion and garlic, and fry them in a pan with olive oil until they start to get brown.
Chop parsley and add it to the pan. Stir it and strain it.
Beat the eggs in a bowl and add meat, salt, bread crumbs, milk and the fried mixture (onion, garlic and parsley). Mix it for two minutes.
Shape the meatballs, and coat them with flour. Heat a little more of oil in the pan and fry them until they are brown.
Strain the oil. Place a pot on the fire and pour the oil.
Add flour and stir it two minutes, until toasted. Then, add slowly enough water to cover the meatballs (about 2 glasses).
Cook two minutes until the sauce thickens, salt it and add the meatballs to the pot. Cook on low heat for about ten minutes. If necessary pour a little more of water. Serve them hot.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.