John Currence's Spicy Chicken Meatballs

The James Beard Award-winning chef and author of the new cookbook Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some shares a dish he's making for this weekend's Nashville Music City Eats food festival.

Category: Main Dish

Cuisine: not set

Ready in 45 minutes
by rotts4me

Ingredients

1 lb. ground chicken chilled

4 oz. ground bacon chilled

1 egg

1/3 cup bread crumbs

2 tsp. red pepper flakes

11/2 tsp. salt

2 tsp. black pepper

Zest and juice of 1 lemon

2 tsp. white wine and herb marinade for chicken

3 tbsp. fresh herbs mixed chopped, basil, thyme, parsley, rosemary)

4 tbsp. olive oil

Your favorite tomato sauce


Directions

In a stand mixer with the paddle attachment, beat chicken and bacon on medium speed for 5 minutes. Slowly blend in next 8 ingredients. Use a tablespoon measure to form meat into 24 balls. Chill meatballs until ready to cook. Heat oil in a medium sauté pan over medium heat. Place meat­balls in oil, and brown on all sides, 10 minutes. Turn heat to low, and continue cooking for an additional 5 minutes. Remove to a plate covered with paper towels and drain. Serve immediately with tomato sauce.

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