INGREDIENTS
- 600 gr. Minced chicken breast
- 1 dry onion, grated
- the leaves of 1/2 bunch of mint, chopped
- 1 tsp. sweet paprika sweet
- 1 tsp. tablespoon dry tarragon, grated
- 1 tsp. sweet curry
- 1 carrot, peeled and coarsely grated
- 1 egg white
- 1 tsp. olive oil soup
- 1 tsp. ouzo or vinegar soup
- 70 gr. grated oats
- salt, freshly ground pepper
INSTRUCTIONS
In a deep bowl, pour all the ingredients for the meatballs and 80 ml of ice water and knead with our hands for 2 - 3 minutes, until a fluffy mixture is formed.
Line a medium baking pan with parchment paper. Form the mixture into about 20 small meatballs, put them in the pan and leave them in the refrigerator for about 20 minutes. (If the mixture sticks to our hands during kneading and shaping, dip them in cold water and continue).
Preheat the oven to 250°C.
Bake and cook for 4-5 minutes on each side, until the meatballs are done and golden brown.
