Name: Polpette di pollo
Total time: 45 min
Yield: 1
Cuisine: italian
Ingredients: 300 g cooked free-range chicken; 3 slices of brown bread crusts removed (plus extra breadcrumbs, if needed); 50 ml milk; 1 clove of garlic; a few sprigs of fresh flat-leaf parsley; 50 g olives; 2 tablespoons capers; 4 tablespoons grated Parmesan cheese; 1 large free-range egg; olive oil; 3 cloves of garlic; 2 x 400 g tins of quality chopped tomatoes; ½ a teaspoon sugar optional

Polpette di pollo

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Total Time:
45 minutes

"Savory meatballs in a flavorful tomato sauce, perfect with pasta or rice, or as a refreshing salad topping with spicy chili jam."

Ingredients:

300 g cooked free-range chicken
3 slices of brown bread crusts removed (plus extra breadcrumbs, if needed)
50 ml milk
1 clove of garlic
a few sprigs of fresh flat-leaf parsley
50 g olives
2 tablespoons capers
4 tablespoons grated Parmesan cheese
1 large free-range egg
olive oil
3 cloves of garlic
2 x 400 g tins of quality chopped tomatoes
½ a teaspoon sugar optional

Instructions:

Preheat the oven to 180°C/350ºF/gas 4. Roughly chop the chicken and set aside. Break the bread into a bowl, pour over the milk, and let it absorb. Peel the garlic and finely chop the parsley. In a blender, combine soaked bread, olives, capers, garlic, and Parmesan. Add chicken and egg, pulse briefly. Season, roll mixture into balls, and place in a greased dish. Bake for 30 minutes, turning halfway. For the sugo, heat oil in a pan, sauté garlic, add tomatoes and water, simmer until thickened. Season with salt, pepper, sugar if needed. Add the sauce to the dish while meatballs finish cooking. Serve with parsley on top.

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