Chicken Meatballs with Tomato Ginger Sauce

• 500 g minced fresh chicken
• 12 small onion
• 12 cup dried breadcrumbs
• 2 teaspoons ground cumin
• 2 tablespoons chopped of fresh mint
• salt and pepper
• 1 egg
• 14 cup flour
• 14 cup vegetable oil
• 2 tablespoons vegetable oil
• 12 small onion
• 1 clove garlic
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground cumin
• 2 cups tomato sauce
• 1 cup chicken stock
• Tabasco sauce
• 2 tablespoons chopped of fresh mint (extra)
• 2 tablespoons toasted pine nuts (toast in a dry pan over medium heat until golden)
• 12 cup sour cream
• cooked hot penne pasta

1. Mix together the chicken mince, onion, breadcrumbs, cumin, plenty of salt and pepper to taste, and the egg.
2. Roll into small meatballs using about 1 tablespoon of mix per ball.
3. Dust with the flour.
4. Heat the oil in a large frying pan, and brown the meatballs well on all sdes.
5. Cook until almost done through-about 8 minutes.
6. Add to the sauce and cook for about 15 minutes more.
7. SAUCE: Heat the oil in a pan or wok over medium heat, and cook the ginger and garlic until softened-about 3 minutes.
8. Add the cumin and cook for 1 minute more.
9. Add the sauce, stock and tabasco simmer uncovered for 5 minutes before adding the meatballs.
10. TO SERVE: Stir the extra chopped fresh mint, toasted pine nuts and sour cream gently through the meatballs and sauce, and serve over cooked penne pasta.

onion, breadcrumbs, ground cumin, mint, salt, egg, flour, vegetable oil, vegetable oil, onion, clove garlic, ginger, ground cumin, tomato sauce, chicken stock, tabasco sauce, mint, nuts, sour cream, pasta

Taken from www.food.com/recipe/chicken-meatballs-with-tomato-ginger-sauce-52414 (may not work)