Polpette di Pollo (Chicken Meatballs)

Directions

Yield 18 meatballs
Time:  40 minutes Preparation

2 ½ – 3 pounds boneless/skinless chicken thighs (trimmed of excess fat)
2 large eggs
2 tablespoons Dijon Mustard
2 tablespoons red wine vinegar
½ cup grated Parmesan cheese
½ tablespoon dried oregano
½ tablespoon red pepper flakes
salt and pepper to taste
¾ cup chipotle panko bread crumbs
½ cup olive oil (for frying)
¾ cup Italian style bread crumbs

Method:

Preheat oven to 375°F.

Using a food processor, pulverize the chicken thighs until completely minced.  Set aside in a large mixing bowl.

Crack eggs in a small bowl and lightly scramble.  Add mustard, vinegar, Parmesan cheese, oregano, red pepper flakes, salt and pepper.  Whisk until fully combined.  Pour over chicken mixture.  Mix well.

Add the Panko crumbs and using your hands, mix until the crumbs have fully incorporated into the chicken mixture.  Using an ice cream scoop, form into large balls.

Start heating olive oil over medium-high heat.  In a separate bowl, roll each meatball in the Italian Style bread crumbs until completely covered.  Carefully drop into hot oil and fry for 5 minutes or until browned on all sides.  NOTE:  These are NOT fully cooked at this point.  Do not eat!

Place fried meatballs on a baking sheet and bake 25 minutes.  Finally, drop in your favorite sauce and let them gently simmer away on the stove until you’re ready to serve.  If you have the time, make my Sunday Sauce.  If in a hurry – use jarred sauce…. of course, I recommend Rao’s Tomato Basil sauce.

Mangia!