Intermediate
143 min
Ingredients
- 1 Pound Minced Chicken
- 1 Small Onion (finely chopped)
- 2 Stalks Chive (or Escallion finely chopped)
- 1 Unit Garlic (minced)
- 1 Packet MAGGI® Season-Up! Chicken Powdered Seasoning (10g) (2 teaspoons if using the shaker)
- 1 Tablespoon Hot Pepper (or Scotch bonnet pepper, minced)
- 2 Tablespoons Vegetable Oil
- 1 Cup Red Sweet Pepper (diced)
- 1 Cup Yellow Sweet Peppers (diced)
- 2 Units Garlic (minced)
- 1 Packet MAGGI® Flavour D' Pot Chicken (Or 2 Maggi Chicken Cubes)
- 1 Tablespoon All-Purpose Flour
- 1 2/3 cup CARNATION® Full Cream Evaporated Milk
- 2 Tablespoons Parsley (chopped)
Instructions
-
1. In a large bowl combine chicken, onion, scallion / chive, garlic, Season Up and hot pepper. Set aside for 10 minutes, and then form 24 one-inch meatballs.
-
2. Bake meatballs in a preheated oven at 425°F (220°C) for 20 minutes; turning after 10 to brown on all sides. Or you can brown the meatballs in a large pan with 2 tablespoons of oil.
-
3. In a medium saucepan, heat oil and sauté the sweet peppers, garlic and Maggi Flavour D' Pot Chicken/Maggi Chicken Cubes, stirring occasionally for 2-3 minutes
-
4. Combine the all purpose flour with the Carnation Full Cream Evaporated Milk in a bowl; add to skillet; stirring frequently for 5-8 minutes or until sauce is thickened.
-
5. Pour sauce over meatballs and garnish with parsley. Serve immediately.
Great!