I like to prepare these meatballs and then freeze them, only to dig them out in case of need (I often have unexpected guests for dinner) and these will go from freezer to oven very well (no need to thaw).
The amounts below will yield enough for four. They are very good the day after (in case of any leftover) just slightly heated (the flakes tend to get soggy after a day).
- 300g (2 cups) chicken breast (minced)
- 2 Italian sausages
- 2 organic eggs
- 4 Tbsp breadcrumbs
- 1/8 tsp nutmeg
- 50g (1/4 cup) Grana Padano cheese (grated) or
- salt and pepper
- Kellog’s cornflakes (plain, unsweetened)
Bone the chicken breast and mince it; for optimum result I mince the chicken and the sausages together in a large bowl, this will blend the meats (and their flavours) better.
If you’re not going to freeze the meatballs skip this step, otherwise heat the oven to 190′ C.
In the bowl, add the cheese, the breadcrumbs and the nutmeg. Season well and add one egg at the time, until you obtain a nice mix, it should not be runny. When you form the meatballs the compost should slightly stick to your fingers, if too runny, add breadcrumbs (not flour) until consistency is right.
On a tray, sprinkle a generous amount of Kellog’s cornflakes (unsweetened).
Using an ice-cream scooper, scoop the meat onto the cornflakes and allow only the amounts of flakes that stick to the meat to be retained; while forming the meatballs do not press hard, not to break the flakes.
Layer on a baking tray, lined with parchment paper, and set in the oven for 15/20 minutes. Freeze them otherwise.
P.S.: clearly if the meat you used for the above preparation was frozen, you cannot freeze the meatballs straight after preparing them; you need to cook them and THEN you can freeze them for future use.