Chicken Meatballs are an incredibly easy main dish to make, perfect for the whole family. Making meatballs this way is really child’s play: everything goes into the blender, then you form the meatballs and cook them. No need to call the butcher in advance to prepare the ground chicken, although if you find it, you can certainly use that as well. Usually, to have ground chicken meat, you have to order it the day before, because after grinding the chicken, you can no longer grind red meat, which can also be eaten raw, due to the risk of transmitting salmonella. But let’s get back to our meatballs: I prepare them with chicken breast, which is easier to find and we often buy because it’s very healthy but then don’t feel like eating it grilled. How does this solution sound to you? I’m sure even the little ones will enjoy it!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz chicken breast
- 2.5 oz Parmigiano Reggiano DOP (grated)
- to taste rosemary
- to taste salt
- to taste black pepper
- 3.5 oz breadcrumbs
- 1/4 cup white wine
- to taste extra virgin olive oil
- 1 clove garlic
Tools
- 1 Blender
Steps
Place the chicken breast, whole or sliced, in the blender and give it a first blend.
Add the grated parmesan, rosemary, salt, and pepper, and continue blending to obtain a homogeneous mixture.
Take small piles of chicken and, passing them between your hands, form small meatballs.
Roll each chicken meatball in the breadcrumbs and place them on a cutting board.
Continue in the same way until all the chicken meatballs are finished.
Heat the oil in a pan, add the garlic clove and a few sprigs of rosemary. Let it heat until the garlic and rosemary start to sizzle.
Place the chicken meatballs in the pan and let them brown over high heat for a few minutes, turning them occasionally.
When they are all well browned, deglaze with the white wine and let them cook for a few more minutes until the cooking liquid has reduced and you have obtained a thick, tasty sauce.
Serve hot on plates.
STORAGE
You can keep the cooked chicken meatballs in the refrigerator, sealed in an airtight food container, for two days.
