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recette Boulette de viande de poulet aux herbes

Fresh Herb Chicken Meatballs Recipe

For about 16 chicken meatballs
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Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Course: Appetizer, Main course, Starter
Servings: 4 servings

Ingredients

FOR THE STUFFING

  • 400 g of chicken breast
  • 1 finely chopped shallot
  • 1 clove of pressed garlic
  • Some fresh herbs (chives, flat-leaf parsley, dill, mint)
  • 1 tablespoon of flour
  • 1 tablespoon freshly grated parmesan or pecorino
  • 1 squeeze of lemon juice
  • Salt and pepper

FOR BREADING

  • 1 beaten egg
  • 4 tablespoons of flour
  • 4 tablespoons of breadcrumbs
  • 1 tablespoon freshly grated parmesan or pecorino

Instructions

FOR THE STUFFING

  • In the bowl of a blender, place all the stuffing ingredients, except the flour, parmesan and lemon juice.
  • Mix until everything is in small pieces (but not too much either).
  • Transfer to a salad bowl, add the lemon juice (the equivalent of a tablespoon), the flour and the grated parmesan. Mix with a fork until well combined.
  • Using your hands, form 16 chicken meatballs and place them in a dish.

FOR BREADING

  • In 3 different bowls, pour the flour, beaten egg and breadcrumbs as well as the grated parmesan.
  • Dip each meatball successively in flour, beaten egg then breadcrumbs. Arrange on a dish.
  • Heat a good splash of oil in a pan then place the meatballs in it. Brown all sides for about 10-15 minutes until nicely browned.
  • Serve hot as a main course or warm as a starter or appetizer.