What better way to kick off our Chef Rahm campaign then with this delicious recipe? Today, Chef Fama shares with us a delicious recipe for Chicken Meatballs with Spicy Pomodoro. It serves four, but we won’t judge you if you decide it’s so good you keep it all to yourself.
- 1 lb. – Spaghetti Pasta
- 1/4 cup – Bread Crumbs
- 1/4 cup – Chopped Basil
- 2 – Large Eggs, Lightly Beaten
- 1 tbsp. – Whole Milk
- 1 tbsp. – Ketchup
- 3/4 cup – Grated Parmesan Cheese
- 1 lb. – Ground Chicken
- 1 tsp. – Salt and Pepper
- 1/4 cup – Olive Oil
- 2 tbsp. Chopped Garlic
- 1 1/2 cup – Chicken Broth
- 2 tbsp. – Tabañero Hot Sauce
- 2 tbsp. – Unsalted Butter
- 4 – Large Diced Heirloom Tomatoes
- 1/2 cup – Freshly Grated Parmesan
- 1/2 cup – Chopped Fresh Basil Leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, for about 10-12 minutes.
In a medium bowl, stir together the bread crumbs, basil, eggs, milk, ketchup, Parmesan cheese, salt and pepper. Add the chicken and gently stir to combine. Form the chicken mixture into 1-inch pieces. With damp hands, roll the chicken pieces into small meatballs.
In a large skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom. Turn the meatballs over and brown the other side. Remove meatballs from pan and set aside. In the same pan add the garlic and tomatoes and cook for up to 3 minutes. Add chicken stock and butter and bring to a boil.
Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until meatballs are cooked through, about 4 minutes. Drain the pasta and transfer to a large serving bowl. Add the parmesan with a small amount of olive oil and toss to lightly coat Spaghetti. Add the meatball mixture, Tabañero hot sauce and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.