Chicken Meatballs

• 1 1/8 pounds ground chicken
• 1/2 cup Parmesan cheese
• 1 garlic
• 5 1/8 tablespoons pickles
• 1 egg
• breadcrumbs
• ground cumin
• flour
• vegetable oil
• 1 onion
• 1/2 green bell pepper
• 1 red bell pepper
• 1 tablespoon tomato paste
• 1 cup chicken broth
• cornstarch

1. In a bowl, mix the chicken, cheese, garlic, pickles, egg, breadcrumbs, and a pinch of cumin. Form the mixture into meatballs.
2. Lightly coat them with flour.
3. Heat some oil in a skillet and fry the meatballs in batches, cooking them on all sides. Drain the meatballs on paper towel and set aside.
4. A a small amount of oil to a skillet and add the onion and bell peppers. Saute for about 5 minutes. Add the tomato paste and cook for a few minutes.
5. Add the chicken broth and simmer for 10 minutes.
6. Add the ingredients to a blender and puree until smooth. Add a small amount of cornstarch diluted in water to the sauce if it is too thin.
7. Place the meatballs in the sauce and cook for 10 minutes on low heat. Serve warm.

ground chicken, parmesan cheese, garlic, pickles, egg, breadcrumbs, ground cumin, flour, vegetable oil, onion, green bell pepper, red bell pepper, tomato paste, chicken broth, cornstarch

Taken from www.yummly.com/recipe/Chicken-Meatballs-518622 (may not work)