The Kitchy Kitchen by Claire Thomas

Author:Claire Thomas
Language: eng
Format: epub
Publisher: Atria Books

CHICKEN MEATBALLS

A RECIPE

I pair my spicy chicken meatballs with an equally spicy arrabbiata tomato sauce, which means “angry” in Italian. Topped with fresh basil, bitter arugula, pungent red onion, and of course a little Parmigiano, this dish is perfect by itself, but if you want to push it into hearty territory, serve it over some spaghetti. Add some meatballs to an Italian roll for an epic sandwich the next day.

For 12 medium meatballs

MEATBALLS

1/2 cup fine dry breadcrumbs

1/2 cup finely chopped yellow onion

2 garlic cloves, minced

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon sweet paprika

1 tablespoon finely chopped fresh flat-leaf parsley

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup finely grated Parmigiano

2 teaspoons tomato paste

1 pound ground dark meat chicken

1/3 cup milk

1 egg

Olive oil, for frying

FINISHED DISH

3 cups Arrabbiata Sauce (recipe follows)

1 bunch arugula (about 6 ounces)

1/2 red onion, thinly sliced

1/2 cup finely grated Parmigiano

1. To make sure all the ingredients are evenly distributed, in a large bowl, first mix together the breadcrumbs, onion, garlic, oregano, cayenne, paprika, parsley, salt, pepper, and Parmigiano. Add the tomato paste, chicken, milk, and egg. Gently blend everything together using your fingertips, until the mixture is uniform in texture and a little sticky. Using the palms of your hands, roll into twelve 2-inch balls. You don’t want to compact the meatballs too much, or they’ll be dense and dry.

2. Heat a large sauté pan over medium-high heat. Add a few tablespoons of olive oil to coat the pan, and then drop in the meatballs. Cook each side (there’ll be about four sides) for 2 to 3 minutes, until a deep golden brown, 10 to 12 minutes total. It’s okay if they’re not cooked through, as they’ll fully cook in the sauce. (If you’re not cooking them in the sauce, then cook them for 12 to 15 minutes total. Refrigerate them or use right away.)

3. To finish the dish, pour the arrabbiata sauce into the pan with the meatballs. Turn the heat down to low, cover, and cook for 7 to 10 minutes, until the meatballs are fully cooked through.

4. Ladle on top of a handful of arugula in each bowl and top with red onion and Parmigiano.

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