Photo: Valentina Rice
Meatballs are a cocktail-party staple and I love them all. These chicken ones, from Catskill Provisions, have been an excellent addition to my meatball repertoire. The finishing glaze adds a wonderful sweetness that makes them an irresistible party food.
Serves 6
2 tsp. light olive oil
1 onion, finely chopped
1 Granny Smith apple, peeled, cored and roughly chopped
2 chicken breasts, roughly chopped
1 Tbsp. fresh parsley
1 Tbsp. fresh thyme
1 chicken bouillon cube
1 cup dried, white bread crumbs
1 tsp. ground ginger
1 tsp. salt
1 tsp. freshly ground black pepper
2/3 cup all-purpose flour
For the glaze: 2 Tbsp. honey
2 Tbsp. pure maple syrup
2 Tbsp. balsamic vinegar
Directions
Heat the olive oil in a pan and sauteÌ half of the onion until really soft but not browned, about 5 minutes.
Put the apple, chicken, sauteÌed onion and remaining raw onion, herbs, bouillon cube, bread crumbs and ground ginger in a food processor and blitz until minced. Season with the salt and pepper.
Scoop out and make into about 20 little balls (about the size of a Ping-Pong ball), roll in the flour and fry in shallow vegetable oil in a skillet over low heat until lightly golden and cooked through, 2 to 4 minutes per side. Cook in batches so as not to overcrowd the pan; turn regularly so as not to burn the outside.
Make The Glaze: In a small saucepan, bring the glaze ingredients to a boil and cook over medium heat until the sauce thickens, 5 to 10 minutes, depending on the thickness of your balsamic vinegar. Add the glaze to the meatballs and shake the pan well until the meatballs are all fully coated.
From Recipes from Many Kitchens: Celebrated Local Food Artisans Share Their Signature Dishes (Page Street Publishing) by Valentina Rice.
Serves 6
Ingredients
For the glaze:
Directions
Heat the olive oil in a pan and sauteÌ half of the onion until really soft but not browned, about 5 minutes.
Put the apple, chicken, sauteÌed onion and remaining raw onion, herbs, bouillon cube, bread crumbs and ground ginger in a food processor and blitz until minced. Season with the salt and pepper.
Scoop out and make into about 20 little balls (about the size of a Ping-Pong ball), roll in the flour and fry in shallow vegetable oil in a skillet over low heat until lightly golden and cooked through, 2 to 4 minutes per side. Cook in batches so as not to overcrowd the pan; turn regularly so as not to burn the outside.
Make The Glaze: In a small saucepan, bring the glaze ingredients to a boil and cook over medium heat until the sauce thickens, 5 to 10 minutes, depending on the thickness of your balsamic vinegar. Add the glaze to the meatballs and shake the pan well until the meatballs are all fully coated.
From Recipes from Many Kitchens: Celebrated Local Food Artisans Share Their Signature Dishes (Page Street Publishing) by Valentina Rice.
Published 01/21/2016
