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Meatballs, Italian Chicken ("Polpette di Petto di Pollo") (M, TNT)
Source: "Classic Italian Jewish Cooking," by Edda Servi Machlin
Serves: 4 to 6

3 boneless, skinless chicken breasts (6 halves)
2 eggs, slightly beaten
1/4 cup coarse bread crumbs
1 tbsp. freshly chopped Italian parsley
1/3 cup chicken broth
1 tsp. salt
1/8 tsp. freshly ground black pepper
4 tbsp. olive oil
1 large clove garlic, slightly crushed
1-1/2 cups chicken broth

Remove and discard all tendons and fat from the chicken breasts. Grind or chop very fine and place in a bowl. Add the eggs, crumbs, parsley, and 1/3 cup chicken broth. Season with salt and pepper and mix.

Heat the olive oil in a large skillet together with the garlic. Shape the meat into 20 ovals or balls and brown them in the oil on all sides. Discard the garlic and add 1-1/2 cups of chicken broth. Cover the skillet tightly and simmer for 15 to 20 minutes.

These chicken balls can be stored frozen and reheated by simmering together with your favorite stewed vegetable (or tomato sauce) until heated through.

Posted by Yosef Gilboa

Nutritional Info Per Serving: N/A