We all love homemade chicken soup. But not everyone is fan of cooked chicken. I love it plain with just a splash of olive oil and a bit salt. But sometimes it’s fun to try something different. With minimal effort you can enjoy both, crunchy and creamy meatballs at the same time. My family loved it!
- cooked chicken (I used back and breastbone)
- cooked carrot and celery root
- pinch of salt
- ½ tsp oregano
- 1 tsp parsley
- 1 garlic clove
- 1 tsp mustard
- slice of yesterday’s bread
- 1 tbsp bread crumbs (more for coating)
For bechamel sauce:
- 15 gr butter
- 2 dcl milk
- 1 tbsp flour
- pinch of salt
- pinch of pepper
- some grated Grana Padano
- 1 egg yolk (keep egg white for dipping meatballs before frying)
First make bechamel sauce so it has time to cool down while preparing chicken meatballs.
Melt butter and add flour, stir well and pour milk. Stir for 5 minutes until all flour lumps are dissolved and the mixture has thickened. Season with salt and pepper and let it cool down. When cooled, add egg yolk and and grated Grana Padano. Stir well.
Remove chicken meat from bones and slice them finely with knife. Put it in the bowl.
Add sliced carrot and celery root. Soak bread in water and crumble it over chicken. Add salt, oregano, parsley, garlic, mustard and bread crumbs. Mix everything, add bechamel sauce and mix again until combined.
Heat oil on medium heat. Coat each meatball with egg white and bread crumbs and fry until golden brown. Take them out on a kitchen paper towel to absorb extra oil from frying.
Serve with fries or just dip them in ketchup or mayo. Or both :)