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The hardest part about chicken meatballs is making sure they don’t become dry when cooked. Using a small amount of…
Preheat the oven to 400F. Oil two baking sheets. Have a large chilled mixing bowl ready.
In a spice grinder, grind together the fennel and peppercorns. Blend in the salt, oregano, and chile flakes.
Mix the chicken in the chilled bowl and season with the spice mixture. Add the puree, parsley, garlic, and eggs and mix gently. Add the breadcrumbs and gently mix with your hands until the mixture is still slightly tacky but holds its shape.
Form the mixture into 42 g / 1 1/2 oz balls and place onto the prepared pans. Bake, rotating the baking sheets once, until the meatballs are browned and fully cooked, about 20 minutes. If the tops aren’t brown, use the broiler to broil for a couple of minutes or until golden.
Arrange the meatballs on a platter and finish with a drizzle of olive oil. Serve with Peperonata.
Extra virgin olive oil
4 g / 2 teaspoons fennel seeds
2 g / 1/2 teaspoon black peppercorns
5 g / 2 teaspoons kosher salt
1 g / 1/2 teaspoon dried oregano
2 g / 1/2 teaspoons dried chile flakes
908 g / 2 pounds ground chicken thighs
53 g / 3 tablespoons Dried Plum Purée
10 g / 1/2 cup flat-leaf parsley, chopped
21 g / 3 tablespoons garlic, minced
2 large eggs, lightly beaten
160 g / 2 cups panko breadcrumbs
1 recipe Peperonata
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