Greek Style Chicken Rissoles In Tomato Sauce Recipes

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Heat the EVOO in a large skillet or pot with a tight-fitting lid over medium to medium-high heat. Melt the butter into the oil. When the butter begins to foam, add the oregano, garlic and onions and cook until softened, about 5 minutes. Add the wine and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cover and cook until the tomatoes have burst and the sauce is thickened, 12 to 15 minutes.
• Meanwhile, add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the cooking liquid, then drain the pasta.
• Stir the sauce, then add the feta and cook until melted, about 1 minute. Add the pasta and the reserved cooking liquid and toss to combine, 1 to 2 minutes. Top with the mint and parsley, and serve.

Steps:

• 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.