Ingredients:
Meatballs:
• 1 pound ground chicken
• 1/4 cup panko breadcrumbs
• 1 large chicken egg
• 1 cup grated hard cheese (Parmesan or Grana Padano)
• 1/2 cup fresh parsley, finely chopped
• 1/8 teaspoon nutmeg
• 1 teaspoon Italian herbs
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
Sauce:
• 24 oz. your favorite marinara sauce
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 1/2 cup chicken broth
• Oil for frying
Directions:
Meatballs:
• In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, and grated cheese. Mix gently until just combined.
• Fold in the finely chopped parsley, garlic powder, salt, nutmeg, and Italian herbs. ( Do not overwork the meat; using a light touch ensures the meatballs remain airy and tender rather than dense.)
• Roll the mixture into balls approximately the size of a ping-pong ball (about 3–4 cm in diameter). (Makes approximately 22 meatballs).
• Heat vegetable oil in a large skillet over medium-high heat. Working in batches fry the meatballs until they are golden brown on all sides (about 5–6 minutes total).
• Transfer the browned meatballs to a plate.
Sauce:
• In the same skillet (remove excess oil if necessary, but keep the flavorful brown bits), sauté the finely diced onion until translucent and fragrant, about 5 minutes.
• Add garlic and sauté for 1 more minute.
• Add Marinara sauce and chicken broth.
• Bring to boil, lower the heat and simmer for 15 minutes.
• Carefully nestle the chicken meatballs back into the sauce.
• Cover and cook on low heat for an additional 10–12 minutes, or until the meatballs are cooked through and have absorbed the flavors of the sauce.
Serve these polpette hot, garnished with an extra dusting of Parmesan and a sprig of fresh basil. They pair beautifully with al dente spaghetti, creamy polenta, or simply with a loaf of crusty ciabatta for dipping into the sauce.
