This recipe can be paired with either rice or pasta for a rich and satisfying meal.
For the chicken balls
300 grams Chicken Breast (deboned and meat chopped)
1 square (150 grams) large tokwa (mashed)
1 pc (small) Potato (coarsely grated)
1 pc (medium) Egg
1 pc (medium) Onion (chopped)
For the Sauce
1 pc (medium) sliced onion
1 pc (medium) Carrot
1 pc (150 grams) small sayote, sliced
2 stalks Green Onion, cut into 1” strips
1 pouch (250 grams) tomato Sauce
Cooking Procedure:
Combine ingredients for chicken balls with 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt) and 1/3 teaspoon pepper. Mix well. Form every tablespoon of mixture into balls. Fry until golden brown. Set aside.
Sauce: Sauté onion. Add carrot, sayote, ½ teaspoon iodized fine salt (or ½ tablespoon iodized rock salt). Cook for 5 minutes while stirring.
Add DEL MONTE Tomato Sauce and 1 cup water. Simmer for another 10 minutes. Add meatballs. Allow to simmer. Top with green onions.
Makes 6 servings
