This was part of another phenomenal “afternoon tea” sessions, which are quickly turning into “try every recipe we can in 5 hours” sessions. (Thanks to Ayesha, Sara, Amy, Maryam, and Samra for a great afternoon!) These chicken meatballs were accompanied by Ayesha’s butternut squash risotto and some homemade marinara sauce.
I’m sure you can read SK’s instructions just as well as I can, so I’ll just tell you what I did differently. We made a double batch, so the measurements described should probably be halved if you’re only using one pound of chicken (unless you like it extra spicy!)
My additions and changes: I’ve made this with turkey bacon and without, and both are very flavorful, so I did not find the bacon necessary. To the meatball mixture, I added 1 tablespoon chipotle and about 1-2 rounded tsp each cumin and coriander. The smokiness of these spices is enough to make up for the lack of pancetta/turkey bacon.
I also complied with SK’s “accident” of adding tomato paste to the meat mixture itself. It added an extra punch and smooth texture to the meatballs, and I highly repeating following this mistake! [Update: I’ve substituted ketchup when I’ve been out of tomato paste, and it’s great inside and rubbed on top without oil]
Notice that, for one batch, SK uses 3 slices of bread soaked in milk. I actually used the same amount for two batches. It was moist enough without having to add another 3 slices of bread. Also, I think I forgot to add the egg, but it still came out perfectly. Also, I’ve made this without breadcrumbs when Ameir and I started low-carbing it – I added a little extra tomato paste/ketchup for the moisture, and it still worked! It is a very forgiving recipe!
These really are delicious and easy meatballs – easy for a weeknight supper or a party. Try them!