Chicken and prosciutto polpettini

all details

Chicken and prosciutto polpettini

Spicy Arabic lamb meatballs
Photo: Marina Oliphant

Ingredients

  • 1kg chicken mince
  • 100g sliced prosciutto, finely chopped
  • 2 tbsp sundried tomatoes, finely chopped
  • 1/2 red capsicum, finely chopped
  • 12 sage leaves (approximately), finely chopped
  • 100g black olives, finely chopped
  • ground black pepper
  • 1 egg
  • enough breadcrumbs to bind (about 1/2 cup)
  • extra breadcrumbs and olive oil

Method

Mix all ingredients (except extra breadcrumbs and oil) well in a deep bowl. Fry a little in a pan to test for seasonings, and adjust seasonings to your liking.

Form mixture into balls, each of about 40-60 grams (about the size of a golf ball) and roll in the extra breadcrumbs.

Grease a baking tray with olive oil and roll balls around to lightly coat in oil before baking in hot oven (190C) until golden. Do not crowd them, and give them a shake while cooking to color evenly.

Serve with a fruit or tomato chutney or pickle.

Makes about 25.

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  • Main Ingredients - Chicken
  • Cuisine - Italian
  • Course - Finger-food

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