Chicken Polpetti (Serves 3-4)

April 25, 2017

Mum makes beef polpetti which never seemed to last.  Whilst she’s cooking, we would be stealing the meatballs with the excuse that we were ‘just checking there’s enough salt’.  I really fancied this one night, but all I had was chicken breast, and with the addition of herbs and chilli for a kick these are definitely addictive. They go great in a sauce, a side dish or even in a wrap with some some hummus, slaw and aioli.



  • 3 x chicken breasts (minced)

  • 3 x tbsp. fresh basil (chopped)

  • 2 x tbsp. fresh parsley (chopped)

  • 1 x tsp dried oregano

  • Pinch of chilli flakes

  • 1 x tbsp. olive oil

  • 5 x cloves of garlic (less if you prefer) 

  • 4x tbsp. parmesan

  • 2x cups of breadcrumbs

  • 1x egg 

  • Salt and Pepper to taste

  • Vegetable oil for frying.



  1. Heat the vegetable oil in a shallow frying pan, enough to coat half of the meatball.

  2. In a bowl mix all ingredients together and ensure it has a good consistency where the meatballs will hold once you shape.  Mums tip was to press the mixture and if nothing stuck to your finger it was perfect.

  3. Take a portion, the size of a generous tablespoon in your hand and shape into a ball. Try and do a batch enough to fill the pan so that they can cook at the same time.

  4. Place the meatballs into the hot oil and let them sizzle away until golden brown, making sure you turn them every so often to prevent them burning.

  5. When ready, place onto the kitchen towel for the excess oil to be drained.










Share on Facebook
Share on Twitter
Please reload

© 2017 Biagio Amata. Proudly created with

  • Black Instagram Icon