TASTE THE RECIPE

Chicken meatballs with lemon and ginger pesto

 
TIME

20''
DIFFICULTY
Chef
Easy
 
 

 
 
INGREDIENTS

(2 serves)

200 g of chicken (ground)

1 egg

20 g of Parmigiano Reggiano DOP (finely grated)

2 tablespoons of breadcrumbs

1/2 teaspoon of grated lemon peel

1 clove of garlic

Salt                        

Pepper

2 tablespoons of extra virgin olive oil

Few sprigs of lemon thyme

 

 

PROCEDURE

Prepare the mixture for meatballs: in a bowl add the minced chicken meat, the lightly beaten egg, the breadcrumbs, the grated Parmesan, the grated lemon peel, the salt and the black pepper to taste and mix it all together.

Form the meatballs: take about a teaspoonful of chicken dough and with the help of another teaspoon form the meatballs. Repeat the process for all the meatballs until finish the mixture.

Cook the meatballs: in a pan fry a clove of garlic in extra-virgin olive oil and remove it as soon as it starts to brown. Then add the chicken balls and brown them on all sides.



DISH PREPARATION

When the chicken balls are cooked, remove from heat and serve with a few leaves of thyme and lemon pesto and ginger aside. Serve with the side dish to taste.


 

 

 
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