Updated: Apr 23, 2020
I have been on a pasta roll the last few days and with the new challenges I have been faced with regarding our diet and that we had to cut all red meat out of it. Trying to find new ones to achieve the flavor profile of red meat without using it has been my mission.
I have been working on this one for the last few weeks, changing up the ingredients but I think I have found the perfect balance, I hope you enjoy them –
Savory Chicken Meatballs in a Spicy Tomato sauce
2 lbs of ground chicken
1 cup chickpea flour
2 eggs, whipped
1 7oz can of Sardines, drained
¼ cup dry red wine
2 shallots, minced
4 cloves of roasted garlic, minced
1 medium red bell pepper, minced
1 chili of choice, seeded and minced
2 tablespoons of fresh Oregano, Minced
2 tablespoons of fresh Italian Parsley, Minced
2 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground yellow mustard seeds
1 teaspoon ground smoky paprika
Salt & Pepper to taste
1 lb. penne pasta
½ cup Asiago Cheese
½ cup Romano Cheese
1 cup of fresh basil, cut into ribbons
1 quart of homemade Tomato sauce, I have my recipe posted earlier in the blog.
Preheat the oven to 350 degrees
Line a baking sheet with parchment paper.
In a large skillet place Sardines over medium heat and a drizzle of Olive oil and sauté for about 1 minute breaking up the fish. Now add the shallots, red bell pepper, and sauté until soft and the sardines are just about broken down, add the garlic and chili and ground spices, sauté until fragrant. Add red wine, now remember if you won't drink the wine you should not cook with, the wine is adding flavor - season with salt and pepper, reduce heat and simmer until wine is gone. Remove from heat and add oregano and parsley, stir and let cool. It needs to cool enough to handle in the next step.
In a large bowl place ground chicken and egg and with your handwork together. Now add the sautéed ingredients and mix well into the chicken. Once combined slowly add chickpea flour until meat holds together. Sometimes al I need of the flour is half a cup.
Roll into inch sizes balls and place on a parchment-lined baking sheet. Place in oven and bake for about 20 minutes until they start to turn golden and start to char.
While meatballs are baking cook the pasta as directed on package and warm pasta sauce in a large skillet.
Remove meatballs from the oven and transfer to skillet with the sauce and simmer for about 10 minutes.
Place pasta into a large serving bowl, add some of the sauce to pasta and toss. Place some of the meatballs on top, sprinkle with cheese and basil. Place the balance of the meatballs on a serving platter with cheese and basil of course and serve –