Chicken meatballs in vegetable sauce
Chicken supplies the protein, while zucchini, eggplant, pepper, and tomatoes add fiber, potassium, and bright flavor. Baking the meatballs and simmering the vegetables create a tender texture without bread crumbs.
Meatballs
Mix chicken (500 g) with almond flour (25 g), dijon mustard (5 g), garlic (15 g), dried garlic (2 g), egg (50 g), table salt (3 g), and black pepper (1 g). Shape 12 meatballs and bake at 200 degrees C for 10 minutes.
Vegetable sauce
Fry onion (100 g) in olive oil (45 g) until soft.
Add tomatoes (300 g), red bell pepper (200 g), courgettes (200 g), and eggplant (200 g). Add svan salt (3 g), utscho-suneli (2 g), table salt (2 g), and black pepper (1 g), then simmer covered until the vegetables are nearly tender.
Transfer the meatballs to the sauce, pour in water (200 g), and simmer covered for another 10 minutes. Sprinkle with cilantro (10 g) before serving.
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