Chicken Meatballs! These Meatballs Are No Joke

Por Chef Jean-Pierre · 60 min

Ingredientes

Modo de preparo

1. 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.
2. In a large bowl, combine the chicken, cooled onion mixture, salami, sun-dried tomatoes, breadcrumbs, salt, pepper, eggs, buttermilk and chopped parsley. Mix thoroughly.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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).
8. Serve over pasta, rice or on their own, garnished with fresh parsley.

Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.

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