Meatballs from Chicken Breasts Andalusian
Transform your dinner table with these vibrant and flavorful Andalusian Meatballs made from tender chicken breasts, delicately spiced with sweet paprika, cumin, and fresh parsley. These juicy meatballs, pan-seared to golden perfection, are simmered in a savory tomato sauce enriched with onion, garlic, and a splash of chicken broth for depth. This Mediterranean-inspired dish is perfect for a comforting family meal or an impressive dinner party centerpiece. Serve these golden treasures over fluffy rice or alongside crusty bread to soak up every drop of the luscious sauce. With only 20 minutes of prep time and simple ingredients, this recipe is your gateway to bold Andalusian flavors.
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Recipe Information
Ingredients
- 500 grams Chicken breasts
- 50 grams Breadcrumbs
- 1 large Egg
- 2 units Garlic cloves
- 15 grams Fresh parsley
- 1 teaspoon Sweet paprika
- 0.5 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 400 grams Tomatoes (canned or fresh, pureed)
- 1 medium Onion
- 200 ml Chicken or vegetable broth
- 1 teaspoon Sugar
Instructions
Cut the chicken breasts into small cubes and place them in a food processor. Pulse until finely minced. Alternatively, you can ask your butcher to mince the chicken for you.
In a large mixing bowl, combine the minced chicken, breadcrumbs, egg, minced garlic, chopped parsley, paprika, cumin, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Using your hands, form small, uniform meatballs about the size of a walnut. Place them on a plate or tray and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the meatballs in batches (do not overcrowd the pan) and sear them on all sides until golden brown, about 4-5 minutes. Remove the meatballs from the skillet and set them aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Finely dice the onion and sauté it until soft and translucent, about 3-4 minutes.
Pour in the pureed tomatoes and cook for 5 minutes, stirring occasionally. Add the chicken or vegetable broth, sugar, and a pinch of salt and pepper. Stir to combine.
Return the seared meatballs to the skillet, nestling them into the tomato sauce. Cover the skillet with a lid and let the meatballs simmer gently for 15-20 minutes, stirring occasionally.
Taste the sauce and adjust seasoning if necessary. Serve the Andalusian chicken meatballs hot, garnished with additional fresh parsley, and enjoy with crusty bread or over rice.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 33.4 g | ||
| Protein | 179.2 g | 358% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 262 mg | 20% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2344 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
