How to make
To make the meatballs more tender and juicy, I recommend marinating the meat beforehand. If you don't have time, you can skip this step.
Cut the meat and onion into pieces and pour white wine over them, so that they are covered. Cover the bowl and refrigerate for 1 day.
Grind the marinated chicken meat in a meat grinder with a not very fine nozzle, so that it does turn into mush.
Add the bread core, pre-soaked in milk or water and squeezed.
Beat the egg and season with garlic powder, salt, nutmeg and black pepper. Finely chop our protagonist - the hot peppers.
Knead the minced meat and refrigerate it well covered to set for 2-3 hours.
With moistened hands, form round flattened chicken meatballs and fry them, until they aquire a golden color in a heated pan with a little fat.
Serve the spicy chicken meatballs with your favorite salad or seasonal side dish.
Enjoy your meal!
