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Cranberry and Brie chicken polpette recipe

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Creamy Brie and tangy cranberries give these Italian-inspired meatballs a festive flavour twist for Christmas. Serve with crusty bread (to mop up the spicy tomato sauce) and plenty of sparkling S. Pellegrino water. See method

Serves 4
Takes 55 mins
403 calories / serving
Freezable

Ingredients

2 tbsp olive oil
2 onions, finely chopped
500g pack 5% fat chicken mince
50g dried cranberries
2 tsp dried thyme
100g Brie, cut into 5mm chunks
1 medium carrot, peeled and finely chopped
1 celery stick, finely chopped
2 large garlic cloves, finely crushed
1 tsp crushed chillies
500ml passata
½ tsp caster sugar
10g fresh flat-leaf parsley, finely chopped
crusty bread, to serve (optional)

Perfect with:

S. Pellegrino Sparkling Natural Mineral Water
Add a touch of sparkle to mealtimes.

Shop ingredients

Method

Heat 1 tbsp oil in a large nonstick frying pan over a medium heat. Add the onion, cover with a lid and cook for 10 mins, stirring occasionally, until softened. Spoon into a bowl and add half to a second bowl with the chicken mince, cranberries and thyme. Mix well with a wooden spoon, then fold through 60g Brie. With damp hands, shape the mix into 24 even-sized balls, roughly 25g each.
Add the remaining oil to the frying pan, set over a medium heat and brown the chicken polpette for 5 mins until golden all over; set aside.
Return the onion to the frying pan, along with the carrot and celery, and cook for 5 mins until starting to soften, scraping any caramelised polpette off the pan. Stir through the garlic and chilli and cook for a further 2 mins, then add the passata and sugar. Bring to the boil, cover and simmer for 10 mins, stirring often. Season with black pepper. Nestle the polpette into the sauce, re-cover and cook for 6-8 mins until the chicken is cooked. Top with the remaining Brie and cook for 1-2 mins until melted.
Sprinkle with fresh parsley and serve with crusty bread, if you like.

Freezing and defrosting guidelines

Freeze the cooked polpette in the sauce for up to 1 month. Defrost fully overnight in the fridge, then gently cook in a frying pan until piping hot before topping with the brie. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.