Chicken and rocket balls

Recipe from: 10/29/1997 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 30
    ml
    olive oil
  • 3
    thin slices pancetta or streaky bacon, chopped
  • 2
    cloves garlic, minced
  • 1
    large bunch rocket (arugula), chopped
  • 500
    g
    chicken breast fillets, minced
  • 125
    ml
    fresh breadcrumbs
  • 125
    ml
    grated Parmesan cheese
  • 30
    ml
    chopped capers
  • 1
    large egg, beaten
  • salt and milled black pepper
  • SAUCE
  • 45
    ml
    butter
  • 2
    spring onions, sliced
  • 800
    g
    tomatoes, chopped
  • 30
    ml
    fresh thyme
  • 15
    ml
    sugar
 

Method

 
Heat oil in a large frying pan. Add pancetta and cook until crisp. Add garlic and cook for 1 minute. Add rocket and cook for 1 to 2 minutes. Transfer to a bowl. Combine chicken, breadcrumbs, cheese, capers, egg, salt and pepper. Add rocket mixture and blend. Roll into 24 small balls. Add a little extra oil to frying pan and fry meatballs, turning from time to time, until browned all over. Transfer to a large plate. SAUCE: Melt butter over moderate heat. Add onions and cook until softened, about 5 minutes. Add tomato, 15 to 30 ml thyme and 7 to 15 ml sugar and season with salt and pepper. Cook for 10 minutes, or until sauce has thickened. Add chicken balls to sauce and simmer until heated through.
 

Read more on: poultry  |  shallow-fry
 

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