Medium
4 people
25 minLactose 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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