Don’t be shocked but today the chicken breast ends up in the blender!
Sure! and do you know why? It’s my secret to make super tender and melt-in-your-mouth chicken meatballs quickly and easily.
Let’s say no to dry and stringy chicken and let’s learn together the magic recipe to bring to the table a very tasty second course that, trust me, has literally conquered the whole family!
MAKES 15 MEATBALLS
READY IN 30’
INGREDIENTS:
3 peppers
2 tablespoons extra virgin olive oil
salt to taste
9 oz chicken
1 tablespoon onion, chopped
2 slices white bread
4 tablespoons milk
1 teaspoon parsley, chopped
Salt and pepper to taste
2 tablespoons extra virgin olive oil
1 glass hot water
salt to taste
STEP 1: COOK THE PEPPERS
Wash the peppers, remove the outer stalk and internally seeds and white part. Then slice them into strips.
Place oil in the pan, add peppers and a pinch of salt, and cook for just about ten minutes, covering with a lid.
Once cooked, cut them into small cubes and keep aside.
STEP 2:MAKE THE MEATBALL DOUGH
Add chicken, onion, bread, milk, parsley to the mixer and season with a little salt and pepper.
Chop until you get a homogeneous mixture.
STEP 3: SHAPE THE MEATBALLS
Mix the meatball mixture together with peppers.
With wet hands take a knob of dough and form small balls.
STEP 4:COOK THE MEATBALLS
Put a drizzle of oil to heat in a pan, add the meatballs and cook them for a minute, turning them over.
Add water and a little salt; continue cooking covering with a lid for about 15 minutes.
#getbready & enjoy your meal
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