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    Chicken Meatballs with Baby Peas and Grana Padano in Tomato Sauce

    4 people
    T225 min

    Lactose Free


    • 500 g minced chicken
    • 150 g Grana Padano, grated
    • 150 g baby peas
    • 400 g tomato purée
    • 2 slices of sandwich bread
    • 50 g flour
    • 1 egg
    • 1 garlic clove
    • extra virgin olive oil
    • thyme
    • parsley
    • salt


    STEP 1

    Parboil the peas in plenty of salted water, drain and set aside to cool.
    Soak the sandwich bread in water for a few minutes, drain and squeeze to remove excess liquid.

    STEP 2

    In a bowl, combine the minced chicken with the crumbled sandwich bread, Grana Padano, baby peas, a pinch of salt, pepper, 1 egg and the chopped parsley, and mix well.

    STEP 3

    Moisten your hands and form the meat into balls measuring 4-5 cm in diameter, dip in the flour and arrange on a floured tray.

    STEP 4

    Heat a drizzle of olive oil in a non-stick pan with a clove of garlic and brown the meatballs for a few minutes. Add the thyme leaves and pour in the tomato purée, cook on low heat for 10-15 minutes, seasoning with salt to taste.
    Serve the meatballs and sauce hot, topped with few parsley leaves.