Preparation For the chicken meatballs, mix the minced free-range chicken with the thinly-chopped Selecta ham, a Free-range egg, salt, pepper and 2 level tablespoons of flour. Make the meatballs, flour them and pierce them thinly with a finger. Insert a little square of San Simón cheese in the little hole of the minced chicken meatballs and reshape again. Spray parchment paper with oil and put the meatballs on it; once placed, spray them with oil too. Sear the meatballs inside the oven at 250° for 9 minutes. While the meatballs are in the oven, poach the chives in some oil. Once the onion is poached, add the Selecta ham, let it release the fat and add the peas.Add salt and pepper.. Add 150 ml of water or white wine to the sauce. Mix the Free-range chicken meatballs with the Selecta ham and peas and cook for 10 minutes in a pot. Presentation Leave the Free-range chicken meatballs in the pot and serve directly from there.
