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Polpette di pollo – chicken meatballs

These delicious Italian chicken meatballs can be served with vegetables or pasta. They also make the perfect companions to our Brodo di pollo (chicken soup) recipe.

  • L/D Lunch/Dinner
  • Prep time 5 mins
  • Cook Time 30 mins
  • Serves 3-4
  • Difficulty medium
19img recipe polpette di pollo

Method

  1. Squeeze excess milk from bread. Place chicken, parsley, garlic and seasoning in a food processor, blend to combine.
  2. Add cheese and egg, continue to process, and finally add bread.
  3. Use hands to bring together the mixture well. If too moist, add some homemade breadcrumbs. Roll into balls.
  4. If freezing, lay on a flat plate lined with baking paper or non-stick paper, so they are not touching each other; this prevents them from sticking together when frozen. Once frozen, they can be stored in an airtight freezer-proof container, and desired quantity used as needed.
  5. To cook: Either place in the cooked simmering Brodo di pollo (recipe here) and continue to cook for 20-30 minutes on the stovetop, or steam for 20 minutes and then place in soup, or serve with vegetables. If making pasta and meatballs, put into a napoli sauce and cook on stovetop for 20 minutes.