Chicken, ricotta and lemon polpette

1 hr 10 minServes 4

Italian-style chicken meatballs bound with ricotta and lemon zest, simmered in white wine until tender with a light pan sauce.

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prepSoak bread in milk 10 min, squeeze out excess, crumble into bowl
white bread crusts removed	Mix chicken, ricotta, lemon zest, salt & pepper	Shape into balls, flatten, rest 30 min	Warm oil, brown polpette both sides	Add wine, simmer 20 min, turning halfway	Sprinkle parsley, serve
milk
chicken breast minced
ricotta
unwaxed lemon zested
Salt and black pepper
Olive oil
white wine or light vegetable stock
parsley chopped

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