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.
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 meatÂballs 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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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 454 | ||
Calories from Fat: 340 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.8g | 50 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 24.3g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 144.1mg | 44 % | |
Sodium 150.1mg | 5 % | |
Potassium 631.8mg | 17 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.4g | ||
Protein 22.4g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 454
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