Chicken and mortadella meatballs, delicious and tasty, can be made quickly and fried in a pan with a little oil… crunchy on the outside but soft on the inside, they will be perfect for a family dinner, or even as an appetizer if you make them a little smaller. They are made with ground chicken, mortadella, bread, eggs, and herbs, very simple and rustic, but everyone will love them… try them too!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 295.35 (Kcal)
- Carbohydrates 16.84 (g) of which sugars 0.59 (g)
- Proteins 29.12 (g)
- Fat 11.86 (g) of which saturated 3.84 (g)of which unsaturated 6.84 (g)
- Fibers 1.11 (g)
- Sodium 583.46 (mg)
Indicative values for a portion of 154 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
- 14 oz ground chicken
- 3.5 oz mortadella
- 1 egg (large)
- 3.5 oz white sandwich bread
- to taste breadcrumbs
- 1 clove garlic
- parsley
- lemon zest (as desired)
- peanut oil (or extra virgin olive oil)
- salt
- pepper
Tools
- Pan
- Bowl
- Chopper
- Paper Towels
Preparation
With the help of a mixer, finely chop the mortadella. Place it in a bowl with the ground chicken.
Using the mixer again, chop the bread along with the garlic and a sprig of parsley. Add the mixture to the other ingredients (1).
Now add the beaten egg, a bit of grated lemon zest, a pinch of salt, and pepper.
Mix well until you get a soft but compact mixture (2). If necessary, add a little breadcrumbs.
Form round meatballs with the palms of your hands, and roll them in breadcrumbs (3). With these quantities, you should get 20-25 meatballs, depending on the size.
Heat a large pan with 3-4 tablespoons of peanut oil (or extra virgin if you prefer).
Fry the meatballs, turning them 2-3 times, until they are golden on the surface.
When they are cooked, transfer them onto paper towels for frying, to remove excess oil.
The chicken and mortadella meatballs are ready, crunchy and tasty, serve them hot, accompanied by mayonnaise, mustard, or another sauce of your choice.
Tips and Notes
You can use chicken breast instead of ground chicken, just chop it finely with a mixer or meat grinder.
You can use sandwich bread, bread loaf, or stale bread without the crust. If the bread is soft, there’s no need to soak it, but if it’s a bit dry, I recommend softening it with milk or water.
You can bake the meatballs in the oven, placing them on a baking sheet and brushing them with a little oil on the surface. It will take about 20 minutes at 350-375°F.
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