Spanish Chicken Albondigas with Tomato Sauce

Ingredients

• 10 oz ground chicken
• 1 egg yolk
• 1/4 cup breadcrumbs
• 1 garlic clove, grated
• 2 tbsp chopped parsley
• 1 tbsp olive oil
• 1/2 small onion, diced
• 1/2 cup roasted red peppers, chopped
• 1 cup crushed tomatoes
• 1/2 tsp smoked paprika
• Salt and black pepper
• Crusty bread or cooked rice, for serving

Steps

1. Combine chicken, egg yolk, breadcrumbs, garlic, parsley, salt and pepper; form 10 small meatballs.
2. Brown meatballs in oil in a skillet, turning gently, then transfer to a plate.
3. Cook onion in the same skillet until soft, then add peppers, tomatoes and paprika.
4. Simmer sauce for 8 minutes and blend roughly with a spoon if desired.
5. Return meatballs to the sauce, cover and simmer until they reach 165F.
6. Finish with parsley and serve with crusty bread or rice.

Allergen note: Contains egg and wheat if using breadcrumbs.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.