Tender meatballs made with Hawaiian blend and chicken

Start by thawing the Hawaiian mix at room temperature so that it becomes soft and pliable. Turn the chicken fillet into a tender mince using a meat grinder or food processor.

In a deep bowl, combine the ground chicken with the thawed Hawaiian blend. Add a pinch of turmeric, salt, and pepper to taste to give the dish a bright aroma and rich flavor.

Thoroughly mix the entire mass until homogenous, then form neat meatballs. In a separate container, dilute tomato paste and sour cream in warm water, add a little salt to balance the flavor. The resulting sauce will give the meatballs juiciness and tenderness.

Evenly pour the prepared sauce over the meatballs in a heat-resistant dish. Bake in a preheated oven at a moderate temperature for about 40 minutes, until the meatballs are fully cooked and have an appetizing appearance.