Karen Martini’s chicken meatballs with ricotta and currants
Milky ricotta and the sweet pop of currants make these polpette just that bit more special.
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Cooking tools:
- Microplane
- Mixing bowl
- Saucepan
- Stove
- Whisk
- Spoon
- Measuring spoon
- Colander
- Paper towel
- Baking sheet
- Serving platter
Ingredients
- 100ml extra virgin olive oil
- 100g butter
- 5 garlic cloves, smashed
- 1 bunch of sage, leaves picked salt flakes and freshly groundblack pepper
- 1 1/2 litres chicken stock
- 3 tbsp cornflour
- 100g toasted pine nuts
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