Chicken Polpette


PREP TIME 20 minutes
COOK TIME 25 minutes


400g chicken thighs
400g chicken breasts
1 tbsp Tasman sea salt
100ml Pukara olive oil
½ bunch parsley
⅓ cup parmesan cheese, grated
1 tsp hot paprika
½ tsp white pepper
Old El Paso chilli con carne fire roasted tomatoes sauce


Step 1
Place chicken breast and chicken thigh into a mincer with a pinch of salt and mince. Then place into a bowl with a pinch of salt and mix together.

Step 2
Once mixed together, add hot paprika, white pepper and parmesan cheese and mix together again.

Step 3
Dampen your hands and roll chicken mince into small bite size balls before placing onto a hot oiled pan and leaving until cooked.

Step 4
Once meatballs are cooked, add fire roasted tomato sauce into pan and cook for a further 10-15 minutes before plating up with grated parmesan cheese over the top.