Greek Style Chicken Rissoles In Tomato Sauce - cooking recipe

Ingredients

Rissoles
1 lb ground chicken
1 onion, grated
2 tablespoons fresh parsley, minced
1/2 teaspoon salt
ground black pepper
1 egg
1/2 cup dry breadcrumbs
1 tablespoon water
olive oil (for frying)
Tomato Sauce
1 onion, minced
1 garlic clove, crushed
1 tablespoon olive oil
14 ounces canned tomatoes
1 tablespoon tomato paste
1/2 cup water
1/2 teaspoon dried oregano
1 teaspoon granulated sugar
salt
ground black pepper
1 tablespoon fresh parsley, minced

Preparation

To make the rissoles, mix the chicken with the onion in a bowl, then add the parsley, salt, pepper, egg, breadcrumbs and water.
Mix well to combine, using your bare hands if necessary.
With wet hands, roll the meat mixture into balls.
Heat 1/2\" of oil in a frying pan and saute the rissoles on both sides until they turn colour.
Remove to a plate.
Pour off all but 1 tablespoon of the oil remaining in the pan.
Add the onion and garlic and saute until transparent.
Add the remaining sauce ingredients and bring to a boil.
Return the rissoles to the pan, reduce the heat, cover and simmer for 30 minutes.
Serve over your favourite pasta.