Bread makes for a good meatball. Ground chicken is a little wetter than beef, so this creation borrows two common practices: the addition of breadcrumbs (though you'll take the time to make fresh) and the building of a panade, which is essentially really, really soggy bread. The flavor profile nods to the South, but this recipe is a play on an everyday Mad Delicious meatball. Tinker with ingredients. Make this recipe yours.

Keith Schroeder
Recipe by Oxmoor House October 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
37 mins
total:
1 hr 50 mins
Yield:
Serves 8 (serving size: 4 meatballs and about 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set up a food processor. Tear up the white bread, and throw it in. Pulse. Pulse. Pulse. One more time. That's good.

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  • FLAVOR AND SHAPE THE MEATBALLS

  • In a chilled bowl, combine the chicken, 2 ounces of the goat cheese, the fresh breadcrumbs, the onions, 1/4 cup of the finely chopped pecans, the chervil, the brown sugar, the salt, the black pepper, and the garlic. Don't mash, just gently fold with your fingertips.

  • In another bowl, combine the diced whole-grain bread, the buttermilk, the hot sauce, and the egg whites. Let soak.

  • Fold the bread mixture into the ground meat mixture. Don't try to create a homogenous mass; the pockets of moistened bread in the final meatball are glorious.

  • Start rolling meatballs to about 1 inch in diameter. You should get around

  • BROWN THE MEATBALLS

  • Heat a large skillet over medium heat. Coat with cooking spray.

  • Add half the meatballs, leaving about an inch between them, one by one. Let them brown on one side for about 4 minutes, controlling the heat, before turning.

  • Remove the first batch of meatballs. You'll get them done in batches, browning all around as discussed.

  • Lower the heat. Do some pan maintenance by scraping with a wooden spoon and discarding little crispies. Snack. Make more.

  • SIMMER THE MEATBALLS IN A TASTY SAUCE

  • All the meatballs should be outside the pan. (Somewhere away from extra pairs of hands.) Now, deglaze the pan with the chicken stock--add the stock to the pan and scrape it with a wooden spoon to get all those browned bits.

  • Add the peach passata. Add all the meatballs. Bring to a simmer. Cover.

  • Simmer the meatballs for about 10 to 12 minutes. Turn off the heat and hold them warm.

  • To serve, ladle about 1/3 cup of passata into a soup bowl, followed by 4 meatballs.

  • Garnish the meatballs with 2 ounces crumbled goat cheese, crisped bacon, and a few pecan pieces.

  • Serve with a wedge of lemon or lime.

Source

Cooking Light Mad Delicious

Nutrition Facts

364 calories; fat 18.5g; saturated fat 5.8g; mono fat 7.7g; poly fat 3.2g; protein 29g; carbohydrates 22g; fiber 3g; cholesterol 109mg; iron 2mg; sodium 558mg; calcium 81mg.
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