My take on an A16 Cookbook recipe by Chef Nate. Perfectly tender, moist, and flavorful meatballs that taste just like the real thing or maybe even better!
Ingredients
- boneless, skinless chicken thighs: 1 pound (cut into 1-inch pieces)
- ounces pork fat, or fatty bacon: 3 piece (diced)
- ounces crumbled fresh French breadcrumbs: 3 piece
- sautéed onions: 0.33333 cup (optional)
- egg: 1 piece (beaten)
- white wine: 1 Tbsp
- garlic, finely: 3 clove (minced)
- parsley: 0.25 cup (chopped)
- ½ teaspoons kosher salt: 1 piece
- black pepper: 0.5 tsp (freshly ground)
- chili flakes: 0.25 tsp
- fennel seeds: 0.25 tsp (crushed)
- prepared tomato sauce: 4 cups (optional)
- olive oil or cooking spray for greasing baking sheet:
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Transfer mixture to fridge and chill for 1 hour before shaping.
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and lightly grease with olive oil.
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Divide mixture into 12 portions, and place on the prepared baking sheet. Use damp hands to roll into smooth balls.
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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.
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Meatballs can be served immediately, or transferred into tomato sauce set over low heat. Simmer gently for about 20 minutes to flavor sauce. Chef John
