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Steamed Chicken Meatballs with Jerusalem Artichoke in Vegetable Sauce
Steamed Chicken Meatballs with Jerusalem Artichoke in Vegetable Sauce
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Recipe Details:
Diabetic-friendly main course of chicken breast and Jerusalem artichoke with a rich and flavorful vegetable sauce.
Step 1 Clean and peel the Jerusalem artichoke, then grind it in a meat grinder. Step 2 Combine the ground chicken breast, Jerusalem artichoke, egg, tomato sauce, parsley and dill. Season with salt and pepper and mix everything well. Step 3 With wet hands, make 1” balls from the chicken breast mix. Step 4 Cook the meatballs in a steamer for about 10 minutes until cooked through. Follow your steamer’s instruction manual as cooking time may differ. Now prepare the vegetable sauce: Step 5 Peel the eggplants, cut into cubes, and soak in salted water for 40 minutes (one tbsp. of salt per one cup of water). Step 6 Heat a frying pan and lightly grease it with vegetable oil. Fry the peppers and onions a little. - Not until the onion is golden brown, less than that. Step 7 Remove the eggplants from the water, squeeze and dry with a paper towel. Add the eggplants, apples, and zucchini to the frying pan with the pepper and onions. Fry for 10 minutes. Step 8 Add the tomato sauce to the frying pan, and then add enough water to cover the vegetables. Step 9 Close the frying pan with a lid and simmer for 25 minutes over low heat. Add Salt and pepper during this time. Step 10 Add finely chopped dill, parsley, and basil and simmer for 7 more minutes. Step 11 Mash the content of the frying pan with a crush, not very finely, but so that pieces of vegetables remain. Then bring to a boil and remove from heat. Step 12 Serve the meatballs covered with the vegetable sauce. Bon appetit!
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