A new family favourite: Chicken meatballs with creamy purée

Chicken meatballs with sun-dried tomatoes are one of my favourite dinners. Although you can serve them with potatoes or rice, everyone loves perfectly creamy purée at my home. The meatballs are easy and quick to prepare, even if you don't have much time. They are so tasty that everyone reaches for seconds, and when trying them for the first time, they immediately ask for the recipe.

Although this dish is simple, it could easily land on the menu of many restaurants and quickly become a hit. It is perfect for both younger and older household members. The addition of sun-dried tomatoes enhances the flavour, making the meatballs anything but boring.

Ingredients:

• 600 grams turkey or chicken breast,
• 1 wheat roll,
• 200 millilitres milk,
• 80 millilitres of chopped parsley,
• ½ onion,
• 90 grams of sun-dried tomatoes in oil,
• 2 egg yolks,
• 2 cloves garlic,
• 80 millilitres of wheat flour,
• 1.5 teaspoons salt,
• ½ teaspoon pepper,
• 500 millilitres broth,
• 140 grams of cream cheese.

Preparation:

Step 1. Soak the roll in milk. Grind the meat in a grinder along with the squeezed roll, or you can buy it already ground.

Step 2. Add chopped parsley, sun-dried tomatoes, finely chopped onion, egg yolks, and minced garlic. Season with salt and pepper and mix thoroughly.

Step 3. Form small balls from the mixture with wet hands. Roll them in flour.

Step 4. Fry the meatballs in heated oil on all sides. Then, pour in the broth and simmer it covered.

Step 5. After a few minutes of simmering, take out the meatballs and set them aside. Add cream cheese to the broth and mix thoroughly. Put the meatballs back in and cook until the sauce slightly thickens.

Step 6. Press the cooked potatoes through a ricer. Add butter and milk and mix thoroughly to make a smooth purée.

Step 7. Place the potatoes on a plate. Add the meatballs with sauce and garnish the whole dish with chopped parsley. Enjoy your meal!