Today I’ll prepare and share my Chicken Meatballs With Sage Recipe!
It’s quite a time now that I go to a farm to get fresh, good organic fruits, vegetables, meat, cheese… well, about 80% of my groceries over there. The quality of the food is incredible, tasteful, locally produced and cheap (apart from the meat, but its flavors make you forget about it). I Like to go there with my family. They can see goats, cows, pigs, horses… So nice!
Apart from that, I cook meat at home… usually ground chicken. When I buy some, I feel I need some. Maybe I should do some more for the family, but I know that they are… spoiled with meat by our grandmother. They have much more than they need at her place.
This Chicken Meatballs With Sage Recipe I picked up in the magazine from the December issue. Chicken and sage (again) could not be bad. It becomes a classic at home, like the goat cheese, carrot and apple pie (I did it twice last week… I know I am repeating myself but do, believe me, this recipe is to die for, and is even so much better the day after!). I made some changes from the original recipe, like adding some grated parmesan. We love this Chicken Meatballs With Sage recipe. I hope you will!
Step-By-Step Chicken Meatballs With Sage Recipe
Ingredients
600 grams ground chicken (minced chicken) - preferably organic
2 medium green onions (scallions or green shallots)
60 grams (affiliate link)breadcrumbs
50 milliliter milk
2 medium egg
5-10 grams (affiliate link)sage
25 grams Parmesan cheese
1 bottle (affiliate link)olive oil
1 cup all purpose flour (plain flour Australia and UK)
2 medium, lemon - juiced
Instructions
- Soak bread in milk
- Mix the sage, eggs, peeled shallots and bread moist until everything is well reduced.
- Add the minced chicken fillets and Parmesan. Mix with fingertips until mixture is well blended. If the dough is too wet, add a slice of bread without the crust or a little flour.
- In a pan, heat oil (5 millimeter oil).
- Shape small meatballs and roll them in flour before putting them in oil. Turn the meatballs in the pan. When they are golden brown, set them aside on paper towels.
- Serve hot with a little lemon juice.
