Roasted chicken polpette with peas, yoghurt and dill

all details

This is an easy and delicious midweek meal that comes up beautifully the next day as a cold snack. To make this a more substantial meal, simply cook some quinoa or small pasta, like orzo, and toss it through the polpette (meatballs) and reduced roasting juices before finishing with the yoghurt, lemon, peas and dill.

Baked chicken polpette by Karen Martini.
Chicken polpette: Any leftover meatballs will make a satisfying sandwich filling. Photo: Bonnie Savage

Ingredients

350ml chicken stock

1 tbsp dried Greek oregano

1 fresh bay leaf

2 handfuls fresh breadcrumbs (or about 1/3 to 1/2 a cup)*

2 handfuls fresh or frozen peas or double-podded broad beans, or a mix

2 handfuls dill fronds

extra-virgin olive oil

salt flakes and freshly ground black pepper

200g natural yoghurt

1/2 lemon

Polpette

extra-virgin olive oil

1 brown onion, finely diced

3 garlic cloves, chopped

salt flakes and freshly ground black pepper

800g fine chicken thigh mince

2 eggs, lightly beaten

1 tbsp dried Greek oregano

zest 1/2 lemon

3 handfuls fine fresh breadcrumbs

2 handfuls finely grated grana padano

* ammended from earlier version of recipe

Method

1. Preheat the oven to 180C fan-forced or 200C conventional.

2. For the polpette, heat 30 millilitres of oil in a medium frying pan over medium heat. Add the onion and garlic, season lightly and cook for about five minutes until soft and golden. Tip into a bowl to cool.

3. Add the chicken, egg, oregano and lemon zest to a food processor, season with salt and pepper and blend to a homogenised paste. Add the breadcrumbs and whiz again to combine. Tip into a bowl with the parmesan, onion and garlic, and mix really well. Roll the mix into little balls about the size of a 20 cent piece, or weigh out into 50 gram portions and roll.

4. Heat about 30 millilitres of oil in a large, heavy based saucepan over medium heat and brown the polpette all over in batches, adding more oil as needed.

5. Heat the stock, oregano and bay leaf in a saucepan and pour into a baking dish. Add the polpette, scatter over the breadcrumbs and place in the oven, uncovered, for 25 minutes.

6. Add the fresh peas or broad beans (or both) and dill to a small bowl, drizzle in a little oil, season with salt and pepper and toss to coat. If frozen, thaw peas by putting them in a strainer and running them under hot tap water.

7. To serve, dollop the yoghurt on the polpette and squeeze over the juice of a lemon. Scatter the pea mix over the polpette and serve.

Tips

1. You can use chicken breast mince for this, but thigh mince will yield a more tender and succulent result.

2. If you prefer a red sauce, stir 200 millilitres of passata through the stock before adding it to the baking dish.

3. You could use pork mince instead of chicken.

3. In season, you could use broad beans instead of the peas.

 

Photo Bonnie Savage; Styling Deb Kaloper; Props The Establishment Studios.

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  • Main Ingredients - Chicken, Peas, Broad beans
  • Cuisine - Italian
  • Course - Dinner, Main-course
  • Occasion - Dinner Party, Family meals, Midweek dinner

5 comments so far

  • This recipe has been updated since I printed it off and tried to use it on the weekend - it was confusing. All my issues have been fixed except one - whats with the "handfuls" measure? Wouldn't cup measures be a bit more accurate?

    Commenter
    Charlie
    Location
    Canberra
    Date and time
    February 16, 2016, 4:08PM
    • Hi Charlie, our apologies for the missing step when this recipe was first published. Hope you enjoy the dish.

      Commenter
      goodfood.com.au
      Location
      Date and time
      February 17, 2016, 11:21AM
  • hi. i just printed the recipe and it still shows handfuls. Are you going to update this recipe? Is 'handful' meant to be a standard measuring cup?

    Commenter
    Italianique
    Location
    Sydney
    Date and time
    February 17, 2016, 1:23PM
    • Hi there, we think 'handfull' is an appropriate guide in this instance as the chef intended the recipe to be relaxed / mid-week recipe  -  and the amounts of these ingredients are 'to taste' and don't need to be precise. However, we will follow up and see whether there is a measurement guide for breadcrumbs.

      Commenter
      Good Food
      Location
      Date and time
      February 18, 2016, 9:05AM
    • Hi there, the recipe has now been updated with more precise measurement for breadcrumbs. We hope this helps and thank you.

      Commenter
      Good Food
      Location
      Date and time
      February 22, 2016, 1:58PM

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