Delicate chicken skewers with zucchini in sweet and sour gravy
Chicken meatballs with zucchini - tender, juicy in sweet and sour gravy - you can cook in about half an hour. To cook delicious chicken breast, you need to “conjure” it a little. White poultry meat is quite dry, it must be mixed in the right proportions with vegetables and white bread to make the meatballs tender. If you then put them out in sauce, the dish will work out - you’ll just lick your fingers!
For gravy, I advise you to use homemade tomato sauce from fresh tomatoes or adjika from sweet pepper and tomatoes. The richer the sauce in the composition of vegetables, the tastier the sauce.
- Time for preparing: 45 minutes
- Servings Per Container: 6
Ingredients for chicken meatballs with zucchini in sweet and sour sauce
- 700 g of chicken breast;
- 200 g of zucchini;
- 130 g of white bread without a crust;
- 130 ml of heavy cream;
- 35 g of dill;
- 30 g semolina;
- salt, red pepper, spices for cutlets, cooking oil.
For the sauce:
- 150 g of tomato sauce;
- 150 g sour cream;
- 25 g of wheat flour;
- 15 ml of olive oil;
- salt, granulated sugar.
The method of preparation of tender chicken meatballs with zucchini in sweet and sour gravy
Cut the crust from white bread, soak the crumb in cold cream or in milk. We cut the meat from the chicken breast. For minced meat, you only need filet, we leave the skin and bones for cooking chicken broth.
Pass the chopped chicken fillet and soaked bread through a meat grinder, add finely chopped dill, ground red pepper, spices for meatballs or chicken curry. For this amount of ingredients, you need to take about 1 teaspoon of seasoning.
Stuffing ingredients can also be minced in a food processor.
Rub the young zucchini on a coarse grater with seeds and peel, if only this is an early vegetable.
The peel and seeds of ripened zucchini are hard, so mature vegetables will have to be peeled.
Pour the table salt to taste, thoroughly knead the minced meat, put in the refrigerator for a while, so that it cools down.
In order for the patties to turn out with a golden brown crust, and remain juicy inside, they must be breaded in semolina. So, we wet our hands in cold water, sculpt the meatballs, roll in semolina on all sides.
In a pan, heat 1-2 tablespoons of refined oil for frying. Fry on both sides until half cooked, about 2-3 minutes on each side.
Making the sauce. Pour wheat flour into heated olive oil, then add tomato sauce or ketchup. You can chop several tomatoes directly with the skin in a blender and add tomato puree to the sauce.
Next, add sour cream, salt and granulated sugar to balance the tastes. We mix the ingredients with a whisk right in the pan, bring to a boil over low heat. Cook for 2-3 minutes.
In thickened sweet and sour sauce we transfer chicken meatballs with zucchini, cover the pan with a lid and simmer for 15 minutes over low heat.
To the table, serve tender chicken meatballs with zucchini with mashed potatoes, pour everything with thick sweet and sour gravy, sprinkle with fresh herbs. Enjoy your meal!
Not only fresh zucchini will give juiciness to chicken fillet meatballs. You can add finely chopped green onions to the minced meat or grate raw potatoes, it will also turn out juicy and tasty.