Chicken meatballs in white wine sauce (Polpette di pollo in bianco) from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City (page 121) by Katie Parla and Kristina Gill

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kjohns101 on September 03, 2025

    We loved these! I used 2 lbs of ground chicken, a little less fresh grated nutmeg and thickened the sauce with a bit of butter/flour mix at the end. These reheat well and taste even better the 2nd day.

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