Chicken meatballs with peppers and barley

Chicken meatballs with peppers and barley, the best combination. Quick chicken meatballs, spicy tomato sauce with garlic and peppers and a silky-creamy barley on the side.

Chicken meatballs:

1 kg of ground turkey or chicken

1 egg

1/2 cup breadcrumbs

1/2 cup grated parmesan

1/2 teaspoon garlic powder, onion powder and salt

Sauce:

2 large cloves of garlic, finely chopped

1-2 cups bell peppers, sliced

1/4 cup capers (optional)

250g tomato sauce

1 teaspoon of salt

Rice:

300g barley

1/4 cup mascarpone or cream cheese, goat cheese or cream or butter

salt, parmesan and parsley to finish

How to make it:

Meatballs: Mix the ingredients. We make the meatballs. Heat a frying pan over medium high heat. Add the olive oil in an amount that covers more than 2/3 of the meatball. As soon as it burns, add the meatballs and cook until they are golden brown on all sides. Remove from the pan and set aside. (Alternatively, you can bake the meatballs in the oven at 200 degrees for 25-30 minutes.)

Sauce: Put the peppers and garlic in the same pan after draining the oil without wiping the bottom. Sauté for 5-10 minutes. Sauce: Put the meatballs back in the pan. Add the tomato sauce and capers. Let it simmer and let it set. Barley: Cook according to package instructions. Drain and pour over something creamy. Sprinkle with salt, parmesan and parsley.

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