Chicken Meatballs! These Meatballs Are No Joke | Chef Jean-Pierre

Name: Chicken Meatballs! These Meatballs Are No Joke | Chef Jean-Pierre
Total time: 60 min
Ingredients: 4 tbsp Clarified Butter or Olive Oil; 1 Onion; 2 tbsp Garlic, chopped, minced; 3 tsp Thyme, chopped; 2 lb Ground chicken, boneless; 12 oz Salami, finely diced; 5 tbsp Sun dried tomato, finely chopped, chopped; 1 ½ cups Breadcrumb; Salt; Black pepper; 2 Egg; ¼ cups Buttermilk; 2 tbsp Parsley, chopped, for garnish; 1 Shallot, finely chopped; 2 cups Mushroom, sliced; 1 cup Spinach, chopped; ¼ cups White wine; 1 tbsp Olive oil; ½ cups Chicken stock; ½ cups Heavy cream; ½ tsp Worcestershire sauce; 1 tbsp Butter; Cornstarch

By Chef Jean-Pierre · 60 min

Ingredients

Clarified Butter or Olive Oil4 tbsp
Onion1
Garlic · chopped, minced2 tbsp
Thyme · chopped3 tsp
Ground chicken · boneless2 lb
Salami · finely diced12 oz
Sun dried tomato · finely chopped, chopped5 tbsp
Breadcrumb1 ½ cups
Salt
Black pepper
Egg2
Buttermilk¼ cups
Parsley · chopped, for garnish2 tbsp
Shallot · finely chopped1
Mushroom · sliced2 cups
Spinach · chopped1 cup
White wine¼ cups
Olive oil1 tbsp
Chicken stock½ cups
Heavy cream½ cups
Worcestershire sauce½ tsp
Butter1 tbsp
Cornstarch

Instructions

Heat 2 tablespoons clarified butter in a non-stick pan and sauté the onion until light golden brown. Add the garlic and thyme, then let them cool to room temperature.
In a large bowl, combine the chicken, cooled onion mixture, salami, sun-dried tomatoes, breadcrumbs, salt, pepper, eggs, buttermilk and chopped parsley. Mix thoroughly.
Shape the mixture into evenly sized meatballs using an ice cream scoop or your hands. Chill them in the refrigerator for at least 45 minutes.
Heat the remaining 2 tablespoons clarified butter in a fry pan over medium heat. Cook the chilled meatballs in batches until golden brown on all sides. Set them aside on a plate.
In the same pan, add a little more butter if needed. Sauté the shallots and mushrooms until soft and browned. Add the spinach and sun-dried tomatoes, and season with salt and pepper.
Add the thyme, garlic and Chardonnay, and reduce until most of the liquid has evaporated. Stir in the minced garlic, fresh thyme leaves, chicken stock, heavy cream and Worcestershire sauce. Simmer a few minutes until slightly thickened.
Return the meatballs to the pan and coat them in the sauce. Cover and simmer for 5 to 7 more minutes, until the meatballs reach an internal temperature of 165°F (74°C).
Serve over pasta, rice or on their own, garnished with fresh parsley.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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