Chicken and ricotta polpette

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Originally from The Guardian's "20 best chicken recipes". This is a take on an Italien classic.

Chicken polpette - serves 3

Ingredients

• 30g white bread crumbs.
• 45ml milk.
• 225g chicken, minced.
• 110g ricotta.
• Zest of a lemon.
• 5ml olive oil.
• 2.5ml salt.
• 2.5ml white pepper.
• 150ml vegetable stock.
• 12.5ml chopped parsely.

Directions

1. Soak milk in breadcrumbs.
2. Mix in chicken, ricotta, lemon, and seasoning. Shape into meat balls - about ping ppng sized.
3. Leave to rest for 30 minutes or so (like burgers).
4. Warm oil and cook polpette in stock for 20 minutes.

Sprinkle on parsley. Serve with arborio rice, mixed green vegetables, a leaf salad, or mashed potato.

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