Belgian meatballs

Preparation - 15 minutes

for the best results, use a food processor, as it will make the meat very smooth, giving it the correct texture for these famous belgian meatballs.

peel the onions and purée them with the chicken breast (or minced chicken) in the food processor. Then add 2 egg whites, half a teaspoon of fine salt, a pinch of cayenne pepper and a half quantity of chicken spice blend (this is about a tablespoon).

add about 100 grams of breadcrumbs and blend until smooth. Divide the mixture into 6 equal parts and roll them into balls.

Finishing the Belgian meatballs - 20 minutes

place the meatballs in a colander and make sure they are not touching. Place the colander in a large saucepan, over a layer of water. Place the lid on the pan and steam the meatballs until cooked (around 10 minutes).

heat a saucepan of oil to around 180 degrees celsius to deep-fry the meatballs.

once the meatballs are cooked, slice through them, but make sure that the bases remain intact; don't cut all the way through. Make 6 or 8 wedges from each meatball.

Deep-fry the meatballs for a few minutes, until nicely browned, then drain them on kitchen paper. Serve with Andalouse sauce, fries and a salad. Enjoy your meal!