Mexican Chicken Meat Balls

Ingredients

• 2 cups Ground chicken
• 2 tablespoons Onion, finely chopped
• 1/2 cup Tomato, chopped
• 1/2 button Garlic clove, minced (Quantity estimated (not specified in original recipe))
• 2 tablespoons Sweet pepper, chopped
• 1 Egg
• 1 teaspoon Mint leaves, chopped
• 1/2 teaspoon Oregano
• 1 teaspoon Salt
• 1 tablespoon Butter
• 3 tablespoons Cornmeal mush
• 2 tablespoons All-purpose flour (Quantity estimated (not specified in original recipe))
• 2 cups Vegetable oil (for frying) (Quantity estimated (not specified in original recipe))
• 1 cup Spanish sauce (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a large bowl, combine the ground chicken, chopped onion, chopped tomato, minced garlic, chopped sweet pepper, egg, chopped mint leaves, oregano, salt, butter, and cornmeal mush. Mix well until all ingredients are thoroughly combined.
2. 2Place the flour in a shallow dish. Roll the meat mixture into small balls, about 1-inch in diameter. Lightly coat each meatball in flour, shaking off any excess.
3. 3Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Fry the meatballs in batches until golden brown and cooked through, about 5-7 minutes. Alternatively, preheat oven to 375°F (190°C) and bake the meatballs on a baking sheet for 20-25 minutes, or until cooked through.
4. 4Serve the Mexican Chicken Meat Balls hot, with Spanish sauce.