Chicken meatballs

I recently discovered that I have an egg intolerance and had to make some changes to my diet. One of the things I had to cut out was my beloved meatballs and sauce! (I highly recommend the recipe!) But the hardest thing, which still makes me want to cry, was sweets. I started to do something I had never done before: read labels. I realised that egg is everywhere, it haunts me. So today’s recipe is completely egg and dairy free.

Today’s recipe is for fantastic chicken meatballs, quick to make and really easy. The first thing you need is good chicken. If possible, I recommend buying it from the butcher and chopping it yourself. I had it chopped twice, but once is enough. Next you need Parmesan cheese, which I cannot use because of the egg, so I replaced it with Pecorino Romano. As for the garlic, there are three ways to use it: the first, which I did, is to use garlic powder, which is more convenient; the second is to chop half a clove, but there is a risk that it will end up in the meatballs, so you can leave it out if you don’t like it.

As for the spices, we can add parsley for a milder taste. If we prefer a stronger flavour, we can also use rosemary. Now, the most important part of the recipe is the sauce, which will change everything. Let’s call it…

THE TURNING POINT

The turning point, metaphorically speaking, is the sauce that tops this wonderful creation. It consists of putting water, salt, oil (or butter for the brave) and lemon in a clean pan and heating it slightly. Then add the meatballs, which have been browned in a little oil. Leave to cook for 2-4 minutes over a medium-low heat with the lid on, and you will have a delicious creamy sauce. All you have to do is serve this delicacy and you’re done. The encore is guaranteed!

Ingredients

• 500g Chicken
• 50g Stale bread
• 5 Tablespoons pecorino cheese
• Q,B. Parsley
• Q,B. Salt and pepper
• Q.B. Extra virgin olive oil
• Rind of one lemon
• 1/2 tsp garlic
• Q.B. Flour
• Ingredients for the sauce
• 1 lemon peel
• Q.B. salt
• 1/2 glass of water
• 5 tablespoons extra virgin olive oil

Directions

• First of all, put the minced chicken in a bowl and add the pecorino cheese, the bread soaked in water, the garlic, a pinch of salt and pepper, the parsley and the zest of a lemon.
• Now that we have the mixture, we take a plate and put the flour on it, then we make small balls with the mixture, not very big (this will make cooking easier), in a frying pan to which we have first added 20ml of oil and before putting them in the pan we lightly coat them in flour. Fry them for 4 minutes on each side over a medium-low heat (7 for induction) (keep an eye on them because when they are browned on one side, turn them over) and repeat the process until they are browned.
• Now it’s time for the sauce. Take a frying pan, add water, oil, salt and the juice of a lemon over a low heat, increase the heat to medium for induction 6, add the meatballs, cover and cook until the sauce has reduced, usually 5 minutes.
• Now all you have to do is serve this delicacy.

Notes

• To prevent the meatballs from sticking to your hands, you can moisten them slightly, so that the meatballs are perfectly smooth and your hands are clean.