Ingredients (serves 4-5)

• 1 pound / 450 g boiled chicken
• 1 large egg, preferably from pastured poultry
• 1 ounce / 30 g freshly grated Parmigiano-Reggiano
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon ras el hanout spice mix
• 4 tablespoons / 60 ml homemade chicken broth
• 1/4 teaspoon fine sea salt + more if needed
• Flaxseed meal (gluten-free option) or fresh bread crumbs, for breading
• Olive oil, for shallow frying
• Tomato sauce, optional, to serve

Instructions

Grind the chicken and transfer it into a large bowl.

Add the egg, cheese, parsley, ras el hanout and salt and stir well to incorporate all the ingredients.

Add chicken broth, one tablespoon at a time. The mixture should be soft to the mixing fork and should hold together enough to be shaped. Taste and add more salt, as needed.

Use immediately or cover the bowl and refrigerate until ready to use.

You can shape meatballs of the size you prefer. As the photo shows, that time I opted for a flat shape that made the meatballs more like patties.

For breading, family dietary requirements make me reach for flaxseed meal (ground flaxseed), which provides a low-carb, gluten-free option, but you can certainly use bread crumbs, possibly freshly made using good-quality bread. Make a thick layer of breading ingredient in a shallow bowl. Shape a meatball as desired and roll it or pat it lightly on the breading. Transfer to a plate lined with wax paper. Repeat until you have as many meatballs as you are planning to cook immediately. Cover and refrigerate any leftover meat mixture.

Warm up a generously oiled skillet that can accommodate the meatballs comfortably, so they are not crowded. The size will depend on how many meatballs you are frying (in one or two batches). When the oil is hot, gently place the meatballs in the skillet and fry until crisp. Flip and fry on the other side. Plate and serve immediately or, if you are frying another batch, keep warm until everything is ready, then serve.

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