Ingredients: For the chicken balls
- Chicken mince 500g
- Walnuts 1 cup
- Blanched spinach 1 cup
- Egg 1
- Chilli flakes 1tsp
- Salt 1tsp
For the sauce
- Tomatoes (large) 5
- Onion(medium) 1
- Oil 1 tbsp
- Basil 8-10 leaves
- Black pepper powder 1tsp
- Chilli flakes 1tsp
- Garlic 8
- Crushed black pepper ½ tsp
- Salt to taste
Method: Finely chop the walnuts. Squeeze out the water from the blanched spinach and chop fine. Mix together the chicken mince, egg, salt and chili flakes. Divide both the mixes into 10 parts. Flatten out 1 part of the chicken mix on a greased hand. Put one part of the walnut and spinach mix in the centre and roll into a ball. Repeat to make 10 balls. (If you find this a little difficult to do, just mix all the ingredients together and make 10 balls).Arrange the balls in a greased steamer and steam till done(approximately 12-15 minutes).
Peel the tomatoes and chop them fine( to peel the tomatoes, just blanch them in boiling water for 15 seconds and refresh in cold water. The skin will peel off easily). Chop the onions finely. Heat the oil in a pan and add the onions. When the onions turn a light pink, add the crushed garlic and saute for another minute. Do not brown the onions. Add the tomatoes, sugar, torn basil leaves, salt and the chilli flakes and cover and cook on slow flame for 4-5 minutes till the tomatoes are tender. Finish with the crushed pepper and add the chicken balls. Toss for a minute or two. Garnish with more basil leaves and serve hot.
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