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Chicken polpettini with parmesan and peas
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Delicious, healthy oven-baked chicken meatballs served with fresh garden greens and peas.
Ingredients:
  • 80g day-old bread, torn
  • 80ml milk
  • 600g chicken mince
  • 40.00 ml parmesan, grated
  • 1 eggwhite, lightly beaten
  • 2 garlic cloves, finely grated
  • 82.50 ml flat-leaf parsley leaves, chopped
  • Zest and juice of 1 lemon, finely grated
  • 200ml buttermilk
  • 200g pea
  • Parmesan, shaved, to serve
  • Watercress, to serve
Instructions:
  • Allow the bread to luxuriate in a bath of milk for 10 minutes, then gently extract any surplus liquid.
  • Preheat the oven to 200C. In a bowl, mix together bread, chicken, parmesan, egg white, garlic, parsley, lemon zest, and juice. Season and thoroughly combine the ingredients using your hands. Form the mixture into 12 walnut-sized balls using lightly oiled hands, then place them on a baking paper-lined tray. Bake for 15 minutes or until fully cooked.
  • Combine buttermilk and oil in a bowl, whisk until well blended, and season to taste.
  • Plate the polpettini alongside a side of peas, parmesan, and watercress, then generously drizzle with dressing before serving.

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