Chicken Meatballs with Baby Peas and Grana Padano in Tomato Sauce
Medium
4 people
25 min
Lactose Free
Ingredients
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
Preparation
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.