Good afternoon friends!)
I present to you my vision of the Mitbol.
We need:
chicken mince - 200 gr.
saffron - 1 tsp.
paprika - 1 tsp
curry - 1 tsp
Hot pepper (red) - 1 tsp.
cinnamon - 1 tsp
pepper - 1 tsp
salt - 1 tsp.
mint - 20 gr.
garlic - 2 cloves
For sauce:
cranberry - 1/2 tbsp.
white wine - 1/4 tbsp.
anis - 1 star
kaena pepper - 2 pcs.
We do the mitbols.
In the chicken mince we add: saffron, paprika, curry, hot pepper, cinnamon, pepper, salt, mint and cloves of garlic. Thoroughly mix. We make small balls. To ensure that the minced meat does not stick to your hands, before each take, we wash your hands with plain water.
In the frying pan, add butter, fry lightly from all sides of the meatballs.
Spread on the shelter and put in the oven for 10 minutes at a temperature of 165 degrees.
Make the sauce.
In the satchel we add: cranberries, white wine, anise and kayan pepper. We evaporate the wine and we interrupt on a blender until homogeneity.
We eat.
Spread on a plate, decorate with mint.
