Lemon & chicken Sicilian meatballs
For the chicken meatballs:
For the sauce and the garnish:
In a large bowl mix together the chicken, ricotta, eggs, breadcrumbs, parmesan and the fresh herbs of your choice. Add more breadcrumbs if needed and season with salt and pepper.
Roll around 35 – 40 balls similar in size to a walnut. Place them on a tray or board covered with bread crumbs to stop them from sticking to the bottom.
In a large pot heat up about 6 tablespoons of olive oil, add the rosemary sprig with the garlic and fry it on a moderate heat in order not to burn it. The rosemary and the garlic are there just to give extra flavour to the olive oil. Once the garlic is golden brown, remove it and the rosemary from the pot. Now put in the meatballs and fry them gently in batches until golden (do not overcrowd the pot) on both sides. Once they are ready, take them out of the pot and repeat the same process with the remaining batches.
Add some more olive oil to the pot if needed and gently fry for two minutes 2garlic cloves, one sprig of rosemary and the fresh herbs of your choice. Next pour in the white wine and wait until it evaporates. Put the balls back into the pan, cover them with the stock and cook with a lid on on a low heat for about 15 – 20 minutes stirring occasionally.
Decorate with fresh parsley leaves moments before serving.