Polpette Di Pollo in Bianco with Risotto with Swiss Chard

Food means different things to different people. Food is a passion for me. This meal touched my soul! I do not make risotto often because of the time involved, today was the perfect exception. I was so going to cop out and make my chicken meatball filling and roll it in my leftover swiss chard and bake it in tomato sauce. Until I found a chicken meatball recipe that set my wheels to spinning! I totally changed the meatball recipe.


2 Slices of Italian loaf crust removed and torn into pieces

1 c of Chicken stock

1lb of Ground chicken

1 Egg beaten

1 Clove of garlic grated



1/2 Tsp of cinnamon

1/4 Tsp of nutmeg

3 Tbls of chopped Pistachios

1 Tbls of chopped parsley


2 Medium shallots minced

1/2 cup of white wine

1 1/2 Tbls of lemon juice

1 Tbls of butter

Soak your bread in the broth. When the liquid is absorbed squeeze out the liquid and put the bread in large bowl. Add the ground chicken, egg, garlic, salt, pepper, cinnamon, nutmeg, pistachios, and parsley. Mix by hand. Form into meatballs a little larger than a walnut. Warm 2 tbls of olive oil in a skillet. Dust the meatballs with flower, shake off the excess and brown them on all sides. Set the meatballs aside. Add shallots to the pan and cook until soft, add the wine and cook until reduced by half. Add your meatballs back to the pan and simmer for 10 to 15 minutes until the sauce thickens. Add butter and lemon juice to combine and serve over the risotto.

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