Chicken Meatballs Stuffed with Cheese

In a bowl, combine the minced chicken, chopped garlic, chopped green onions, chopped parsley, salt, and white wine. Mix everything well and let it rest in the refrigerator for 30 minutes.

Take portions of the chicken mixture and shape them into balls. Insert a cube of mozzarella cheese into the center of each ball and seal it well, ensuring a round shape.

In one plate, beat the egg. In another plate, place the breadcrumbs. Dip each meatball first in the beaten egg and then coat it in the breadcrumbs.

Heat plenty of sunflower oil in a pan and fry the meatballs until golden brown. Drain them on paper towels and set aside.

Chop the onion and bell peppers. In a saucepan, sauté them with a bit of oil.

Add the grated tomato and cook over low heat for 10 minutes. Remove the sauce from the heat and blend it in a blender until smooth.

If serving with sauce, place the fried meatballs in a pot or casserole dish, add the tomato sauce, and, if necessary, a bit of water or chicken broth. Cook everything together for about 10 minutes.

If serving the meatballs on their own, sprinkle them with chopped parsley after frying.