Christmas balls with tomato sauce

Name: Christmas balls with tomato sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 shallot; 2 el traditional olive oil; 2 toe garlic; 400 g peeled canned tomatoes; 2 tl liquid honey; 15 g fresh basil tray; 100 g frozen garden peas thawed; 300 g chicken fillet; 2 slice White bread without crust; 1 medium sized egg; 75 g Parmigiano Reggiano grated; 1 lemon cleaned up; 150 g mini mozzarella

Vegetable balls with peas, chicken, basil, Parmesan cheese and lemon in tomato sauce.

Ingredients

Kitchen Stuff

1 blender
1 food processor
1 cocktail stick

Directions

Chop the shallot and finely chop the garlic. Heat the oil in a saucepan and fry the shallot with half of the garlic for 3 minutes.
Add the tomatoes and honey and bring to the boil. Cook for 10 minutes on low heat.
Puree with the hand blender into a smooth sauce. Season with pepper and salt.
Meanwhile, remove the leaves from the basil leaves.
Put the rest of the garlic, peas, chicken, 1/4 of the basil leaves and the bread in the mixing bowl of the food processor.
Grind briefly to a smooth mince. Add the egg, cheese, pepper and salt.
Grate the yellow skin of the lemon above and pulse briefly until all ingredients are mixed.
Bring a large pan with a low water to the boil.
Form small balls of Ø 2 cm from the minced meat with wet hands and gently let them slide into the water.
Cook the balls in 2 or 3 portions in 8 min. Until done.
Baste 2 balls with 1 scoop of mozzarella and 1 basil leaf in between the cocktail sticks and serve the tomato sauce as a dip.