I still love them !

chicken and veal meatballs

Nine years ago, at a cooking class in Rome I learned to combine these two types of meat, chicken and veal. Two types of white meat to add with some crunchy pistachios and fresh lemon juice. A pinch of oregano and black pepper to complete  these tasty Mediterranean meatballs. I loved this recipe straight away.

  Just the other day I remembered these  meatballs . I could not resist to cook them again. Tasty and light , they can be served very small as a finger food or even bigger as a main course. Nice for lunch with a fresh salad or good for dinner served with roast potatoes………………….the conclusion is :  I STILL LOVE THEM!

Ingredients for 4 people:
250 grams of ground chicken breast
250 grams of minced veal
50 grams grated parmesan cheese
100 grams of dry bread
1 cup milk
1 egg
½ lemon zest
Juice of ½ lemon
100 grams pistachios
2 tspoon dried oregano
1 / 3 cup white wine
Evo oil, 1 egg ,2 cloves of garlic
Salt and pepper

Here’s how: in a bowl leave to soften the bread in milk for 5 minutes. Squeeze out  the milk from the bread. In a large bowl combine  bread, meat, 1 / 3 of pistachios, a bit of lemon zest, a dash of lemon juice, egg. Stir the mixture well with your hands. Form small balls. Roll each ball in pistachios and lemon zest. Set aside.
In a pan cook garlic in  Evo oil, when almost golden remove it. Add meatballs and lightly brown them on both sides (2-3 minutes per side), add  wine and leave it to evaporate for 2 minutes. Add  oregano. If necessary add a dash of hot water and cook covered for 8 minutes. Serve.