"Polpette" Chicken and Ricotta Meatballs
A wonderful treat from Tuscany, these light chicken meatballs can be served on their own or with pasta. They also make a nice sandwich.
- ¾ cup plain bread crumbs
- ½ cup milk
- ½ pound ground chicken
- 4 ounces whole-milk ricotta cheese
- 1 egg, beaten
- ¼ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 4 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- Olive oil, as needed
- 1 recipe Quick Marinara Sauce
Soak the bread crumbs in the milk for 10 minutes.
Mix together all of the ingredients except the olive oil and marinara sauce. Mix well, using your hands.
Divide the mixture into eighths, and roll into meatballs.
Heat the olive oil in a skillet on medium-high. Brown the meatballs well, and blot dry with paper towels.
Pour the marinara into a saucepan, and add the meatballs. Simmer for 25 minutes. Serve hot.
Selecting Meat for Meatballs
Most packages of ground meats today advertise the amount of fat in the meat. When making meatballs or meatloaf, it is advisable to use meat with a fat content higher than 10 percent. The finished product will be superior in flavor and texture.