Polpetta di Pollo

Today’s installment is a first by guest blogger MD! who, unlike me, can actually cook and knows how to use a food processor.  Here, she makes some ridiculously tasty meatballs, with crispy outsides and moisty-delicious-meaty-goodness insides.

Chicken Meatballs

Dried out bread

A little bit of milk

Chicken breasts

Mortadella

Egg

Parmesan cheese

Potato

Basil

Food Processor


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mix some stuff (said stuff being chunks of chicken breast and mortadella*) up in a food processor

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do something with bread (you obviously have some stale bread** in the house.  Why not soak it in some milk until it’s moist again?)

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mmmm ground up meaty goodness

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basil (but chop it up)

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boiled and smashed (really smashed) potato…

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the ingredients (the meat, an egg, the basil, the potato, some salt and why not add a fat spoonful of grated parmesan cheese…sarà più saporito***!!!)

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action shot (mix just until combined-nobody likes a tough meatball)

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makin’ the balls (let’s say golf-ball sized and slightly flattened)

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fryin’ the balls (coat these babies in bread crumbs and fry until firm and golden deliciousness has been achieved)

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Buon appetito!!!!

*mortadella-Yes, it’s really just fancy bologna (don’t tell the Italians I said that, but it’s true).  You’ll need about 1/4lb and chop it up with about 2 small chicken breasts-DO NOT BE CHEAP AND USE CHICKEN THIGHS-NASTY!)

**Any kind of bread will work, just make sure it’s dried-out and you’ll want about 2-3 slices soaked in just enough milk-think soft milky bread, but not a bowl of soup.

***più saporito-the phrase that pays in Italian cooking which means “more flavorful”.

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~ by Daniel on November 2, 2009.

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