I love that movie.. anyway..
A little sin is always the best flavor so how about introducing chicken to pancetta? Garlic, onion, parsley? A little tomato paste? Yes!
These are going to be rustic and not perfect unless you want to take the time to chill everything down once combined and use damp hands. Me? I just want to eat them as fast as possible so rustic is usually my poison of choice.
- 1lb ground chicken
- 1/2c chopped pancetta
- 1 small onion or 5 scallions finely chopped – I use whatever I have on hand
- 1 clove garlic smashed
- 2tb chopped fresh parsley
- 2-3tb tomato paste
- 1 large egg
- Half to 1tsp salt – I use 1tsp
- Ground pepper
I use parchment paper to line my lipped baking sheet to make cleanup easier.
Note: As you can’t taste as you go, raw chicken darlings!, a good trick is just to cook up a bit on the stove then adjust seasonings as you see fit. What we used to do when making sausage is create patties and tuck them away sealed in foil, tossed into a hot fry pan, then unpeeled and sampled after about 5-10 minutes. No cleanup that way. As always everything is flexible so make it how you want.
Note 2: If you are not living a gluten-free lifestyle a cup of roughly torn bread soaked in a 1/3c milk, is a killer addition. Like rice? Add a cup of cooked rice to the mix.
Oven to 400
In a fry pan combine garlic, onion, salt, pepper, pancetta at a medium heat, about 5 minutes, or until the onion is tender. Cool down and make sure to save back the fat from the rendered pancetta.
In a large bowl add the egg, ground chicken, parsley, 1-2tb tomato paste, the cooled pancetta mix.
Combine all ingredients
Using two spoons to help mold start making your meatballs with an inch space between each one. Depending on the size you could end up with 10-15-20. Just keep the sizes consistent so they cook evenly.
Take the last 1tb of tomato paste and combine with the pancetta fat using a basting brush then dab over the top of each meatball. This was not my idea and I really think my girl Kat came up with it but neither of us can remember. Oh well.
When I make a dozen it takes 30 minutes and I rotate the pan halfway through to keep the baking even.