Medium
4 people
25 min
Lactose Free
Ingredients
- 500 g minced chicken
- 150 g Grana Padano, grated
- 150 g baby peas
- 400 g tomato purée
- 2 slices of sandwich bread
- 50 g flour
- 1 egg
- 1 garlic clove
- extra virgin olive oil
- thyme
- parsley
- salt
Preparation
Parboil the peas in plenty of salted water, drain and set aside to cool.
Soak the sandwich bread in water for a few minutes, drain and squeeze to remove excess liquid.
In a bowl, combine the minced chicken with the crumbled sandwich bread, Grana Padano, baby peas, a pinch of salt, pepper, 1 egg and the chopped parsley, and mix well.
Moisten your hands and form the meat into balls measuring 4-5 cm in diameter, dip in the flour and arrange on a floured tray.
Heat a drizzle of olive oil in a non-stick pan with a clove of garlic and brown the meatballs for a few minutes. Add the thyme leaves and pour in the tomato purée, cook on low heat for 10-15 minutes, seasoning with salt to taste.
Serve the meatballs and sauce hot, topped with few parsley leaves.
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