Hi everyone! Today I want to talk about a subject very near and dear to my heart: meatballs! I. love. meatballs. And ever since I had that one from How Bout Those Meatballs at the food festival I attended a few weekends ago, I haven’t been able to forget it. A combination of veal, pork and beef simmered in homemade sauce for eight hours, it was without a doubt the best meatball I’ve ever eaten!
Unfortunately the vendor only sells at festivals for the time being, which makes it hard to get my hands on another one. So what is a foodie to do? Try to recreate it! With my own twist, of course. I decided to make Italian chicken meatballs with ingredients like sun dried tomatoes and Parmesan to give them a punch of flavour. Then I simmered them in homemade sauce for two hours. I don’t know how the people at How Bout Those Meatballs can wait for eight whole hours – the whole house smelled so amazing that I had a hard time waiting just two hours to dig in!
- 1-1/4 lb ground chicken
- 2 shallots, finely diced
- 2 tsp olive oil
- 1 clove garlic
- ¼ cup bread crumbs
- 2 tbsp milk
- ⅓ cup chopped sun dried tomatoes
- ⅓ cup grated Parmesan cheese
- 3 tbsp chopped fresh basil
- ½ tsp pepper
- ½ tsp salt
- Preheat the oven to 400°F.
- In a small dish combine the breadcrumbs and milk and let sit.
- Heat up the olive oil on the stove and add the shallots. Saute over low heat until they soften, then add the garlic and cook for another 30 seconds.
- Transfer to a large bowl and add the ground chicken, soaked breadcrumbs, sun dried tomatoes, Parmesan cheese, basil, salt and pepper. Mix well.
- Then wet your fingers and start to shape the mixture into small balls about 1 inch in size. Wet your fingers as needed to keep the mixture from sticking.
- Place the balls on a baking sheet sprayed with cooking oil and put in the oven for about 10 minutes. Then broil them for ~1 minute to brown just the surface.
- Transfer to a simmering pot of homemade pasta sauce and cook over very low heat for 2 hours or more. Serve with sauce over a bowl of your favourite pasta!
If you’re smart you’ll make a double batch of these meatballs because they disappeared like hotcakes from my kitchen. I couldn’t even enjoy any leftovers the next day! So if you end up making these, I might just show up at your place for leftovers.
Do you like meatballs? What is your favourite ingredient to add to pasta?