Steps

• Remove the fat and any small bones from the chicken breast and cut it into large chunks.

  Grind the chicken in the mixer with a tablespoon of extra virgin olive oil (for a more rustic result, you can also grind it with a meat grinder) you can also have it done by your trusted butcher and add a tablespoon of oil to the meat at home.

  Chop some sprigs of parsley. Peel the garlic, remove the central core, and chop it (you can skip it if you don’t like it or add 2 cloves if you do).

  Cut the bread crumbs into pieces, put them in a bowl, add the milk (water is also fine), and let it soak well, stirring it often with a spoon. Once the bread is well soaked, squeeze it well, crumble it with your hands, and put it in a large bowl.

  Add the ground chicken to the bread, the grated cheese (I mix Pecorino and Parmesan as my grandma did, you can also use only one type or grated Grana), the chopped parsley and garlic, the eggs, season with salt and add some ground pepper to taste, mix all the ingredients well with your hands until you get a well-mixed mixture, if another egg is needed, add it; the mixture should be compact but soft.

  Let it rest in the fridge to flavor for at least half an hour, you can also prepare the mixture a few hours in advance and keep it covered with plastic wrap in the fridge or if you don’t have time, cook the meatballs directly.

• After the resting time, you can shape the meatballs with your hands and cook them as you prefer, the classic ones are fried 🙂 but they are also great with sauce, baked, etc…

  Take a spoonful of the mixture and roll it between your hands to form balls, you can leave the meatballs simple or roll them in breadcrumbs.

  To fry them, heat some peanut oil in a large pan and once it’s hot (350°F), carefully place the meatballs that fit in the pan one at a time, fry the meatballs over medium-low heat, browning them on both sides. At the end of cooking, let them dry on paper towels.

  To cook them with sauce, chop onion and carrot and make the classic sauté, add the tomato sauce, salt, and pepper, and start cooking for a few minutes, then add the meatballs, and complete the cooking over low heat, turning them halfway through cooking.

  To bake them, preheat the oven to 350°F. Cover a baking sheet with parchment paper, brush the parchment paper with oil, and place the meatballs on top, drizzle with a little oil or spray them with an oil spray. Bake them in the hot oven for about 20 minutes; they should brown, being careful to turn them over halfway through cooking to cook them evenly.

  However you cook them, serve them hot.

  

• The chicken meatballs are ready to be enjoyed… Enjoy your meal!

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