Chef John's Chicken Meatballs
Description
Try these wonderfully tender and moist chicken meatballs served up in tomato sauce.
Ingredients
•
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
•
3 ounces pork fat, or fatty bacon, diced
•
3 ounces crumbled fresh French breadcrumbs
•
1/3 cup sautéed onions
•
1 large egg, beaten
•
1 tablespoon white wine
•
3 cloves garlic, finely minced
•
1/4 cup chopped parsley
•
1 1/2 teaspoons kosher salt
•
1/2 teaspoon freshly ground black pepper
•
1/4 teaspoon chili flakes
•
1/4 teaspoon fennel seeds, crushed
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4 cups prepared tomato sauce
•
olive oil or cooking spray for greasing baking sheet
Directions
1
Mix chicken and pork together on a plate or tray, and place in the freezer for about 15 minutes, or until firm and very cold. Partially frozen is okay.
2
Add breadcrumbs to the bowl of a food processor (this should be crumbled from the inside of a loaf of fresh or day old French bread – no crust!). Add sauteed onions, egg, white wine, garlic, parsley, salt, pepper, chili flakes, and crushed fennel seeds. Add chilled chicken mixture on top.
3
Pulse on and off in the food processor as shown until the mixture resembles ground meat. Stopping occasionally and scraping the bowl of food processor during the process is recommended.
4
Transfer mixture to fridge and chill for 1 hour before shaping.
5
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and lightly grease with olive oil.
6
Divide mixture into 12 portions, and place on the prepared baking sheet. Use damp hands to roll into smooth balls.
7
Bake in the preheated oven until meatballs are cooked through, about 18 minutes. For some additional browning, turn broiler to high, and broil meatballs for 1 to 2 minutes.
8
Meatballs can be served immediately, or transferred into tomato sauce set over low heat. Simmer gently for about 20 minutes to flavor sauce.