Let's face it: chicken meatballs often fall short. There's not enough fat, enough flavor, to make them memorable. This version by @chefamanda.co breaks the mold by adding garlic butter. While the recipe calls for roasted garlic, I've switched it for all raw, too, and it's still delicious, if not a little sharper. These are fantastic with our basic tomato sauce or pesto.
- 3 tablespoons European style butter, unsalted
- 6 cloves garlic, roasted*
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon preserved lemon paste
- 1 egg
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh basil, chopped
- 1 pound ground chicken
- ⅓ cup Parmigiano Reggiano
- ½ cup plain breadcrumbs
- Sea salt
- Tellicherry pepper
Heat the oven to 375℉. Spray a foil lined baking sheet with nonstick cooking spray or rub a broiling pan with oil.
In a small pot, melt butter over low heat and smash roasted garlic into the melted butter. Stir in fresh parsley and lemon paste. Allow butter to gently simmer for a minute or two, and remove from heat.
In another large bowl, beat the egg until light and fluffy. Add the oregano and basil.
With a fork or your hands, mix in the chicken, parmesan cheese, breadcrumbs and melted butter until all ingredients are well incorporated. Season with sea salt and pepper.
Shape mixture into 8 spheres and arrange on the baking sheet so that they do not touch.
Bake the polpettes in the upper third of the oven for about 20 - 25 minutes or until cooked through to an internal temperature of 165℉.
*Roast garlic in advance!