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Chicken and Ricotta Polpettine, Pomodoro Sauce

I wanted to be a skinny little ballerina but I was a voluptuous little Italian girl whose dad had meatballs on the table every night. Lady Gaga

Chicken and Ricotta Polpettine, Pomodoro Sauce

A Quick and Easy recipe for those nights you do not feel like cooking.

  • 1 pound ground chicken (dark meat)
  • 1/2 cup breadcrumbs
  • 4 ounces whole milk ricotta
  • 1 egg (beaten)
  • 1/3 cup grated parmesan
  • 1 clove garlic (mashed)
  • 2 grates fresh nutmeg
  • sea salt and black pepper
  • chopped basil and/or parsley
  • 1 quart tomato sauce

  1. Mix everything together in a large bowl by hand, except the sauce,

  2. Form at least 16 meatballs and drop them in a hot saute pan with olive oil and butter. I generally use a nonstick pan to avoid the melting cheese sticking.

  3. Saute till golden brown then finish in a 400 degree oven for five minutes.
  4. Heat sauce up, add meatballs and enjoy!

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