Chicken meatballs from chicken fillet
Composition / ingredients
4
Servings:
Cooking method
Skip the chicken fillet through a meat grinder, and soak a piece of bread loaf in milk, then squeeze it out.
Mix the minced meat with the pressed loaf, add salt to taste, add cream, mix.
Form small meatballs with wet hands (this is the same as cutlets, but more rounded and smaller). You can roll the meatballs in breadcrumbs, or you can fry them without them.
Preheat a frying pan with oil and fry the chicken meatballs on both sides until cooked. Serve with any side dish. They can also be steamed - in a steamer, they turn out even more tender.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Chicken breast - 113 kcal/100g
- White bread - 266 kcal/100g
- Breadcrumbs - 347 kcal/100g
