A classic problem for many homecooks comes on a Monday evening. With a plate of leftover chicken from yesterday’s Sunday lunch, it’s hard to come up with new ideas to re-use the remnants of a roast as many fall back into rustling up a classic chicken fried rice or sticking it all in a curry and calling it a day.
However it doesn’t have to be the same dish over and over, Jamie Oliver has come-up with a traditional Italian recipe that’s destined to breathe some new life into your leftovers with just a handful of ingredients. His polpette di pollo is a take on chicken meatballs in a rich tomato sauce using classic Italian techniques to make the most out of your ingredients while not compromising on flavour. The meatballs can be served hot, run through some pasta or even cold mixed in with a green salad and some chilli jam – perfect for pack-up or lunch on the go.
Not only is it easy but it’s also great for you, coming in at just 386 calories per serving while packing in a mega 30g of protein.
The recipe kicks off by giving your leftover chicken a rough chop to break it up into small pieces. Then tear up around three slices of bread, and in a move taken straight from northern Italy, leave to soak in around 50ml of milk.
Once absorbed add into a blender combined with olives, garlic, capers and parmesan and give a blitz. Next add the chicken as well as one egg to hold the mixture together and pulse until the mixture is blended but still has texture.
Add a pinch of salt and some freshly cracked black pepper before rolling into 2cm balls and whacking in a 180C oven with a drizzle of olive oil.
While the meatballs are roasting, the recipe calls for a simple tomato sugo (sauce).
All you need to do is add three cloves of chopped garlic into a pan with a drizzle of olive oil. Fry until the garlic becomes fragrant (but not brown) and add two tins of chopped tomatoes and a good splash of water.
Leave to simmer away for 10 minutes adding some sugar if needed.
When the polpette has been in the oven for 20 minutes, add the sauce into the roasting dish and cook for another five to 10 minutes.
Once done, garnish with a sprinkle of fresh parsley and tuck in.
