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- Chicken, Ricotta and Speck Meatballs
Easy
30min
4 People
Chicken, Ricotta and Speck Meatballs
Watch out for these crispy chicken meatballs: one leads to another!
Ingredients
4 People
About 300 gr of chicken or capon leftover from the broth
100 gr of ricotta
50 gr of thinly sliced speck
40 gr of grated Parmesan
40 gr of breadcrumbs for the mixture + breadcrumbs as needed for breading
4 eggs
2 for the mixture and 2 for breading
Flour as needed for breading
Fresh parsley as needed
Nutmeg as needed
Salt and pepper as needed
Vegetable oil for frying
Description
Here's what you can do with the chicken used for the Christmas broth: combine it with ricotta and speck to prepare delicious and very crispy meatballs!
Procedure
1
First, cut the slices of speck into very small pieces and set aside
2
Chop the fresh parsley and set aside
3
Blend the chicken meat used to make the broth and put it in a bowl
4
Add the ricotta, two eggs and mix
5
Add the parsley, nutmeg, salt and pepper and combine everything
6
Flavor with the grated Parmesan and add the breadcrumbs until you get a firm dough
7
Add the previously cut speck and mix
8
With wet hands, form the meatballs
9
Bread the meatballs in flour, egg and breadcrumbs
10
Fry the meatballs in vegetable oil until they are crispy and golden
11
To prepare the accompanying sauce, finely chop some chives
12
Pour the white yogurt into a bowl, add a teaspoon of curry, the chopped chives and mix
13
Serve the meatballs with the sauce
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