How to make
The chicken meat is grinded in a meat grinder or a food processor with a suitable function for this.
You can also ask to have it grinded for you at the butcher shop where you buy it. It is good that the thigh meat predominates, because the breast is drier.
Add the egg into the minced meat and add the chopped breadcrumbs soaked in milk.
Add the black pepper, cayenne pepper, ricotta, salt, garlic and onion powder, as well as the parsley.
Mix very well and if the minced meat is thin, add some breadcrumbs. You can also grate parmesan cheese and it turns out wonderful.
Cover the bowl with cling film and leave it in the fridge for at least 2 hours, preferably overnight.
With greased hands, take approximately 3.2 oz (90 g) portions of the chicken minced meat, make flattened circles and place pieces of shredded semi-ripe mozzarella or yellow cheese and a leaf of fresh basil in the center of each.
I sprinkle extra black pepper, because I love that combination with chicken. Close well and form slightly flattened meatballs.
The chicken meatballs are cooked on both sides over low heat in a non-stick pan with 4-5 tablespoons of olive oil.
Serve them warm with a fresh salad and your favorite sauce.
Enjoy your meal!
