Allergens: gluten, milk
To make the sauce, heat the oil in a large saucepan and cook the onions until soft.
Add the garlic, and cook until it is fragrant.
Add the wine (if using) and cook until it has almost evaporated and then add the tomatoes, tomato paste, 2 cups of water, and seasonings.
Bring to a boil, and then reduce heat to a simmer.
Cook for 15 minutes.
Wrap the chicken breasts in plastic wrap to protect them, and place them in the freezer until they are slightly firm to the touch, but not frozen.
Remove from the freezer, and using a sharp knife, cut the chicken into tiny pieces, smaller than little peas.
In a bowl, place the chicken, egg, cheese, and seasonings.
Squeeze some of the excess milk from the bread slices, and crumble this into the chicken mixture.
Mix well with your hands until the bread is blended into the chicken well.
The mixture will be quite moist at this time.
Using wet hands, form the chicken into golf ball sized meatballs, and carefully drop them into the simmering sauce.
Use up all of the chicken mixture in this fashion and then leave the pot partially covered, and simmer for 20 minutes.
Carefully stir the mixture, and then cook another 40 minutes.
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Serving Size: 1 Recipe (809g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1074 | ||
Calories from Fat: 271 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.1g | 40 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 454.6mg | 140 % | |
Sodium 1388.9mg | 48 % | |
Potassium 2003.9mg | 53 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 4.9g | ||
Protein 183.6g | 262 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1074
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