How to make
In a large bowl, mix the ground chicken with the very finely chopped onion (you can also replace it with fresh spring onions), the finely grated green and red chili peppers (without the seeds), the finely chopped or grated dried cherry tomatoes, salt and as much black pepper and cumin as you like.
Add the beaten whole egg, the savory herb and the beer.
If desired, you can also add finely chopped fresh parsley. Mix everything very well and leave the bowl covered in the refrigerator for at least 3 hours, preferably overnight.
With greased hands, shape the meatballs and roll them in flour. Fry them in heated oil on both sides, until they're done.
If you don't like fried food, throw them on a well-heated grill, which has been greased with bacon, but without rolling them in flour.
Serve them with a salad of seasonal vegetables and a very cold beer.
The ground chicken meatballs are very tasty.
