Chicken and potato meatballs
Servings 4 to 6 people
Ingredients
- 3 medium potatoes
- 500 g chicken breast, minced
- 3 tablespoons Parmigiano Reggiano, grated
- sea salt
- extra virgin olive oil
Instructions
- Peel the potatoes and cut them into wedges, then steam them in a pressure cooker for 8 minutes or cook them in boiling water for about 25 minutes, until they are thoroughly cooked.
- Rice the boiled potatoes, then mix them with the gorund chicken and the grated Parmigiano Reggiano. Season with salt.
- Now make the meatballs. Wet your hands with cool water when shaping the meatballs to help prevent the mixture from sticking to your fingers. Make walnut-sized meatballs.
- Steam the meatballs. I used my mum's technique, that she calls "al piatto", as you use a normal plate to steam the meatballs. Drizzle with extra virgin olive oil a plate and arrange the meatballs on top. Place the plate on a pot of boiling water and cover the meatballs with a lid. Steam the meatballs on medium heat in two batches for about 30 minutes.
- You can use also a pressure cooker or a steamer.
- When ready, season the meatballs with a drizzle of extra virgin olive oil and a sprinkle with salt.
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