![]() ![]() Cover and refrigerate for at least 2 hours and up to 24 hours. Roll each meatball in the panko and place on a large baking sheet lined with either parchment paper or a Silpat. ![]() Divide mixture into quarters, then shape each quarter into eight balls, placing them on a pan in a single layer. Add chicken and pork and use your hands to blend lightly. Add onion, garlic, parsley, sage, basil, egg, Parmesan, red pepper flakes, salt, and pepper to a large bowl. Squeeze milk from the bread and discard milk. Let sit for 5 or more minutes.įinely mince onion, garlic, parsley, sage, and basil. Two to 24 hours in advance, place bread and milk in a medium bowl. Italian Chicken and Pork Meatballsġ/2 cup (45 grams) crustless white bread, cubedĢ tablespoons (30 milliliters) Italian parsley, plus more for garnishġ-1/2 tablespoons (22.5 milliliters) fresh sageġ tablespoon (15 milliliters) fresh basilġ/2 cup (45 grams) grated Parmesan, plus more for garnishġ/2 teaspoon (2.5 milliliters) red pepper flakesġ/2 teaspoon (2.5 milliliters) each salt and pepperġ.5 pounds (.68 kilograms) ground chickenġ-1/2 cups (150 grams) panko breadcrumbs Sauceģ cups (473 milliliters) purchased marinara sauceġ-1/2 cups (375 milliliters) chicken stockĢ pepperoncini or other whole, small dried chilesĢ tablespoons (30 milliliters) fresh minced basil Directions Developed for Molesini Wine Club, the recipe is included in the wine shipment so members can make the dish to enjoy during their virtual wine tastings. The meatballs are also excellent served over pasta or polenta. Make sure and provide bread to soak up the sauce. Served as an appetizer in a bowl or individual plates, sprinkled with Parmesan and parsley. ![]()
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