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Chef John's Chicken Meatballs
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
135 minutes
Deliciously tender chicken meatballs in savory tomato sauce.
Ingredients:
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 ounces pork fat, or fatty bacon, diced
  • 3 ounces crumbled fresh French breadcrumbs
  • 0.33 cup sautéed onions
  • 1 large egg, beaten
  • 1 tablespoon white wine
  • 3 cloves garlic, finely minced
  • 0.25 cup chopped parsley
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon chili flakes
  • 0.25 teaspoon fennel seeds, crushed
  • 4 cups prepared tomato sauce
  • olive oil or cooking spray for greasing baking sheet
Instructions:
  • Combine the chicken and pork on a plate or tray, chill in the freezer for around 15 minutes until firm and very cold. It's fine if it's partially frozen.
  • Place fresh or day-old French bread crumbs (crumbled from the inside of the loaf without the crust) into a food processor. Follow with sauteed onions, egg, white wine, garlic, parsley, salt, pepper, chili flakes, and crushed fennel seeds. Finally, add the chilled chicken mixture on top.
  • Pulse in the food processor until mixture resembles ground meat, stopping to scrape the bowl as needed for even texture.
  • Refrigerate the mixture for 1 hour to chill before shaping.
  • Preheat the oven to 425 degrees F (220 degrees C), then line a baking sheet with foil and lightly grease it with olive oil.
  • Divide mixture into 12 portions and place them on the baking sheet. Roll into smooth balls using damp hands.
  • Bake meatballs in the preheated oven until cooked through, about 18 minutes. For extra browning, switch broiler to high and broil meatballs for 1 to 2 minutes.
  • Serve the meatballs right away or place them in a pot of tomato sauce over low heat. Let them simmer gently for approximately 20 minutes to enhance the sauce's flavor.

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