Preparation
1
Start by preheating the oven to 240°C.
2
Bring a pot of water to a boil. Dip the peas in it for a minute. Drain them and reserve two tablespoons of cooking water.
3
Peel the garlic cloves.
4
Wash the lemon and remove the zest using a zester.
5
Then mix the peas with the cooking water, the chopped mint, the garlic cloves and the lemon zest before chopping everything.
6
Cut the cutlets into pieces before blending them. Then transfer the chicken to a bowl. Add the ricotta, the two egg yolks, the breadcrumbs and the pea preparation. Season with salt and stir to combine the ingredients.
7
Pour an olive fillet into a baking dish and coat the bottom with it.
8
Wet your hands before shaping the meatballs. Then place them in the dish and bake for 20 minutes.
9
After this time, remove the dish from the oven. Drizzle the pulp balls with tomatoes and balsamic vinegar. Season with salt, return to the oven, then cook for another 10 minutes. For even cooking, turn them after 5 minutes.
