55 minutes

For Meatballs:
Slice of stale bread, 1
Medium courgette, grated, 1
Spring onions, thinly sliced, 2
Chopped parsley, a handful
Chopped roast chicken, 1 cup
Sausages, grilled, 2
Grated parmesan, 1,5 Oz
Eggs, lightly beaten, 2
Tablespoon flour, 1

For the Meatball Coating :
White flour
Egg, beaten, 1
Bread crumbs
Oil for frying


Soak the bread in a quarter of a glass of milk and grate the courgette. Slice the spring onions, chop the parsley and put it in a large bowl. Finely chop the chicken and the sausage with a knife, then add them to the vegetables, together with the soaked bread, removing the exceeding milk . Add Parmesan, flour, the eggs, a generous pinch of salt and plenty of freshly ground pepper and mix together to combine ingredients.
Prepare the coating by putting a few tablespoons of flour in a bowl, the beaten egg in another and some bread crumbs in a third plate. Put them in line, so you can work with ease when coating the meatballs. Wet your hands, take a handful of the mixture and form into flat balls. Roll them in flour, then in the egg and finally in breadcrumbs making sure they are well coated. Place the meatballs on a cutting board as you go. Once you have finished all the ingredients pour a couple of centimetres of oil in a large skillet and heat. You can use whatever oil you prefer. Cook over medium-high heat on both sides until the meatballs are well browned. Lay on paper towels and serve warm.
Serve these delicious meatballs with stuffed cherry tomatoes, just by cutting tomatoes into halves, remove the seeds and pulp and prepare the filling by mixing some cream cheese with a little fresh basil pesto.

Thanks to: Il Deborino