Rachel Roddy’s recipe for these delicious tender Italian meatballs.
Ingredients
- 40 g white bread crusted (weight without crusts)
- 60 ml milk
- 300 g chicken breast minced
- 150 g ricotta
- Zest of 1 unwaxed lemon
- salt and black pepper
- olive oil
- 200 ml white wine or light vegetable stock
- 1 tbsp chopped parsley
Servings:
Instructions
- Soak the bread in the milk for 10 minutes, then squeeze out the excess milk and crumble the soaked bread into a bowl.
- Add the minced chicken, ricotta, lemon zest, salt and pepper to the bowl and, using your hands, mix and squeeze everything together.Shape the mixture into ping-pong ball-sized polpette, flattening them slightly, and leave to rest for 30 minutes.
- In a nonstick frying pan, warm a little olive oil. Add the polpette and brown them on both sides. Add the wine or stock and leave to simmer for 20 minutes, turning the polpette half way, until they are cooked through and there is just a little thick sauce remaining.
- Sprinkle over some parsley and serve. Serve with rice, greens, mashed potato or a leafy salad.
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