List of Ingredients
- 9 OZ. of milk
- 5 1/2 OZ. of bread
- 5 1/2 OZ. of dandelion greens
- 4 OZ. of chicken livers and hearts
- 1/2 C. of grated cheese
- 2 OZ. of bread crumbs
- 2 OZ. of sesame seeds
- 3/4 OZ. of spring onions
- 2 chicken legs
- Coriander seeds
- Anise
- Fennel fronds
- Star anise
- Ground cinnamon
- Mint
- Parsley
- Dill
- Garlic
- Vinegar
- Extravirgin olive oil
- Peanut oil
- Pepper
- Salt
Method
Debone the chicken legs, setting the skin aside; you should have about 1 1/4 pounds of chicken meat. Prepare a spice mixture by blending 1/2 ounce of coriander seeds, 1/3 ounce of fennel, 1/4 ounce of star anise, 1/4 ounce of ground cinnamon and 1/8 ounce of anise into a powder.
You can store the leftover spice mixture in a jar and use it to flavor pork dishes. Chop 1/2 clove of garlic with a sprig of parsley. Slice the spring onion very thinly. Grind the meat, the skin and the chicken livers and hearts; then add the grated cheese, chopped garlic and parsley, 2 pinches of the spice mixture and freshly ground pepper. Soak the bread in the milk, squeeze out well and add to the chicken; mix together. Shape into meatballs about 1 inch in diameter.
Mix the bread crumbs with the sesame seeds. Dip the meatballs in the bread crumbs with the sesame seeds, pressing them down slightly and fry in plenty of hot peanut oil for 5 minutes. Prepare a salad with dandelion greens, 30 or so mint leaves, a few sprigs of dill and the spring onion and dress it with extra-virgin olive oil, salt and vinegar. Serve the meatballs with the salad.