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An ode to her most popular recipe, and the recipe that kick-started my career – author and food expert Annabel Karmel's Chicken and Apple Balls! A fantastic dish for the whole family; the deliciously smooth and summery blended tomato and carrot sauce is one you’ll come back to again and again. It’s one to add to your recipe repertoire! Prep: 25 minutes Cook: 30 minutes Makes: 28 balls --WHAT YOU'LL NEED--1 slice white bread1 onion, chopped½ apple, peeled and grated1 clove garlic, crushed1 tsp chopped sage1 tsp chopped fresh thyme25g Parmesan cheese, grated 200g chicken thigh, dicedSauce1 tbsp olive oil2 banana shallots, diced1 clove garlic, crushed400g carrots, peeled and sliced500ml chicken stock400g chopped tomato1 tbsp tomato puree--STEP 1--To make the meatballs. Put the bread into a food processor. Whiz until finely chopped. Tip into a bowl.--STEP 2--Put the chicken into the processor. Whizz until chopped. Add the apple, onion, garlic, herbs, Parmesan and breadcrumbs. Season and whiz until well mixed. Shape into 28 balls. --STEP 3--To make the sauce. Heat the oil in a saucepan. Add the shallots and fry for 2 minutes. --STEP 4--Add the carrots and garlic and fry for 2 minutes. Add the tomato puree and stock. --STEP 5--Bring to the boil and simmer for 20 minutes until the carrots are soft.--STEP 6--Blend until smooth using a stick blender. Add the tomatoes and simmer for another 10 minutes. --STEP 7-- Fry the chicken balls in a little oil for about five minutes until golden and then simmer in the blended sauce for about 5 minutes or until cooked through and serve with rice.
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