Place the ground chicken in a bowl, add bread crumb, parmigiano, eggs, parsley, garlic, thyme and season with salt and pepper. Mix well to distribute all the flavours and set aside in the refrigerator for about one hour.
Prepare the stuffing by mixing the ricotta with the mozzarella and the sundried tomatoes, taste for correct seasoning, form into roughly 2oz size balls and place in the freezer to harden.
Form the chicken meat into 4 oz size thin burger like patties, place in the middle of each one a 2 oz ball of cheese mix and slowly and carefully wrap the meat around it. Once all the meatballs are ready plunge them into simmering chicken stock, cook for about 20 minutes at low simmer, remove the meatballs out of the stock and place on a baking tray, place a slice of provolone on each ball and broil to just melt the cheese gently so it wraps around the meatball.
Prepare a linguine marinara with tomato sauce and basil and twirl a large forkful of noodles in the shape of a nest, place a meatball in the middle and grate a pile of parmigiano on top, serve hot.
Alternatively serve the snowball in a creamy mushroom sauce
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