Zesty Chicken Meatballs
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
58
Spice
45
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Ground Chicken2 cloves
Garlic2 tsps
Worcestershire Sauce1 tsp
Onion Powder1 tsp
Brown Sugar1 tbsp
Unsalted Butter1 cup
Extra-Virgin Olive Oil1 cup
Pecan1.25 cups
Grated Parmesan (plus extra for garnish)1 cup
Pitted Kalamata OlivesDirections:
1
Watch how to make this recipe
2
In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl
3
Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs
4
Warm the butter and oil in a large pan over medium-high heat
5
Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well
6
Turn, cooking another 3 minutes without disturbing
7
Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch
8
Transfer to a paper towel-lined plate to drain
9
Serve atop Collard Green Pesto Linguine, if desired
10
Bring a large pot of salted water to a boil over medium heat
11
Blanch collards until bright green, about 1 minute
12
Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta
13
Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor
14
Add the linguine to the pot of salted boiling water and cook according to package instructions
15
Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant
16
Transfer to the food processor with Parmesan, olives and garlic
17
With food processor running, slowly drizzle in olive oil until pesto comes together
18
Taste for seasoning, and add salt and freshly ground black pepper, to taste
19
To serve, put enough pesto to coat the pasta into a large serving bowl
20
Drain the pasta and quickly add it to the bowl
21
The water still clinging to the pasta will loosen up the pesto
22
Toss to coat
23
Add more pesto, if needed
24
Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top