Chicken Polpette with Tomato Salsa
4 servings
40 minutes
The recipe was shared with us by Giacomo Lombardi, chef of Pizza & Polpette.
1
Prepare chicken balls. Mix ground chicken with bread soaked in milk, sautéed onions, egg, and grated cheese, knead the mixture well by hand, season with salt and pepper to taste. Let the prepared mixture rest in the refrigerator for a couple of hours.
- Ground chicken: 400 g
- White bread: 100 g
- Milk: to taste
- Onion: 10 g
- Chicken egg: 1 piece
- Grana Padano cheese: 10 g
- Ground black pepper: to taste
- Salt: to taste
2
Prepare mashed potatoes in any way you like.
- Mashed potato: 720 g
3
Prepare salsa. Sauté finely chopped herbs and spices, add mashed tomatoes. Simmer until a smooth sauce consistency is achieved.
- Basil: 10 g
- Parsley: 10 g
- Oregano: 10 g
- Cilantro: 10 g
- Thyme: 5 g
- Chili pepper: 3 g
- Garlic: 5 g
- Tomatoes: 500 g
4
Form balls from chilled minced meat. Just before serving, drop the balls into boiling oil for 2 minutes to brown them. Then place the meatballs in a saucepan with sauce and simmer for 3-4 minutes.
- Ground chicken: 400 g
- Vegetable oil: to taste
5
When serving, place the mashed potatoes on a plate, top with the meatballs and tomato sauce. Grate some cheese on top.
- Mashed potato: 720 g
- Grana Padano cheese: 10 g