How many times does it happen that everyone wants the drumsticks of a roast chicken and the breast stays there? In my house it’s always like that! But, to avoid wasting anything, I recycle it by giving it another shape. I add whatever I find in the fridge and prepare some delicious Leftover Roasted Chicken Meatballs that disappear in no time!
Other recipes
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 3
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 440.27 (Kcal)
- Carbohydrates 12.98 (g) of which sugars 1.83 (g)
- Proteins 24.16 (g)
- Fat 32.67 (g) of which saturated 10.24 (g)of which unsaturated 21.41 (g)
- Fibers 0.88 (g)
- Sodium 568.08 (mg)
Indicative values for a portion of 137 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz chicken (leftover roasted)
- 1/2 cup soft bread crumb
- 3 tbsp + 1 tsp milk
- 2 eggs
- 1/2 cup Parmigiano Reggiano PDO
- 1/3 tsp fine salt
- 1 tsp marjoram
- 3/4 cup peanut oil
With these quantities I prepared 24 meatballs
Tools
- Electric meat grinder
- Frying pan
- Bowl
- Absorbent paper for frying
Steps
Remove tendons, small bones and skin from the roast chicken and break the meat into pieces. Pass the chicken pieces through a meat grinder together with the ham and the bread crumb previously soaked in milk, then collect the mince on a plate.
Add the marjoram and salt if needed. In a bowl beat the eggs and add the Parmesan, pour in the ground ingredients and mix to form a dough.
With wet hands shape meatballs the size of a walnut. Pour the oil into a pan and, once it reaches temperature, place the meatballs in it, turning them occasionally so they brown well. Remove them and drain on absorbent paper. Serve hot accompanied by salad.
