Jamie Magazine
By The Chiappa Sisters
Chicken meatballs in rich tomato sauce
About the recipe
We serve these lovely little meatballs hot with a tasty tomato sugo (sauce), but they’re also delicious with pasta and rice, or eaten cold with a green salad and some chilli jam.
Recipe From
Jamie Magazine
By The Chiappa Sisters
300g cooked free-range chicken
3 slices of brown bread, crusts removed (plus extra breadcrumbs, if needed)
50ml milk
1 clove of garlic
a few sprigs of fresh flat-leaf parsley
50g olives
2 tablespoons capers
4 tablespoons grated Parmesan cheese
1 large free-range egg
olive oil
TOMATO SUGO
3 cloves of garlic
2 x 400g tins quality chopped tomatoes
optional: ½ teaspoon sugar
The polpette freeze well – great for throwing together a meal when you’re short on time.
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