Delicious chicken meatballs in a white wine sauce from Rachel Roddy.
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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