Chicken Meatballs With Tomato Ginger Sauce

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Submitted to ready, set cook #3

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Steps

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Mix together the chicken mince , onion , breadcrumbs , cumin , plenty of salt and pepper to taste , and the egg.

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Roll into small meatballs using about 1 tablespoon of mix per ball.

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Dust with the flour.

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Heat the oil in a large frying pan , and brown the meatballs well on all sdes.

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Cook until almost done through-about 8 minutes.

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Add to the sauce and cook for about 15 minutes more.

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Sauce: heat the oil in a pan or wok over medium heat , and cook the ginger and garlic until softened-about 3 minutes.

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Add the cumin and cook for 1 minute more.

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Add the sauce , stock and tabasco simmer uncovered for 5 minutes before adding the meatballs.

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To serve: stir the extra chopped fresh mint , toasted pine nuts and sour cream gently through the meatballs and sauce , and serve over cooked penne pasta.

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Ingredients

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chicken, onion, dried breadcrumbs, ground cumin, of fresh mint, salt and pepper, egg, flour, vegetable oil, garlic, fresh ginger, tomato sauce, chicken stock, tabasco sauce, pine nuts, sour cream, penne pasta