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Chicken meatballs

Cityline | posted Monday, Jan 5th, 2015

meatballs-featured

You can put it in soup, your next bowl of pasta or in a sub! Chef Massimo Capra‘s meatball recipe is delicious no matter how you eat it!

Chicken meatballs

Ingredients:

  • 1 lb ground chicken
  • 1 cup cooked chicken breast, diced small
  • ½ cup Ricotta cheese, dry
  • ½ cup parsnips, diced small
  • 1 tsp garlic, minced
  • 2 tbsp butter
  • 1 tbsp parsley, chopped
  • 1 tsp sage, minced
  • ½ cup Asiago cheese, diced small
  • 2 eggs
  • Salt to taste
  • Pepper to taste
  • ½ cup bread crumbs + more for rolling

Method:

Sauté the parsnips and the garlic in butter, cooking until the parsnip is tender.

Add the sage and cook to develop the aroma, then drain and set aside to cool.

Place the ground chicken, cooked chicken, ricotta, parsley, eggs and bread crumbs in a large bowl, and mix together all ingredients by hand.

Now add the parsnips, season with salt and pepper, add the cheese and mix well. Set aside for 30 minutes.

Form the meatballs about the size of a golf ball and roll them into the bread crumb. Then place them on a tray and refrigerate for 30 minutes.

Sauté the meatballs in a frying pan with some oil, rolling them around to seal the surface all around.

Bake in a preheated oven at 325F until cooked through, for about 20 to 30 minutes.

Courtesy Massimo Capra
www.massimocapra.com
@chefcapra

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