Italian Chicken Meatballs
Total time: 1 hour 55 minutes
ingredients
- 2 medium shallots, minced, divided
- 1 scallion, minced
- 2 cloves garlic, minced
- ¼ tsp onion powder
- ¼ tsp fennel seed, ground
- ¼ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- ¼ tsp dried parsley
- Zest of one lemon
- Dash of fresh ground nutmeg
- ⅓ cup raw parmesan cheese
- 2 large eggs, beaten to blend
- 1 pound ground chicken meat with organs
- Ghee, lard, tallow, or duck fat for searing
method
Preheat oven to 375° F. In a medium bowl, mix all ingredients until combined.
Using a ice cream scoop or measuring cup, start forming balls and placing them on a lined baking sheet. If mixture is sticking to your hands, rubbing them lightly with olive oil helps.
While forming the meatballs, heat up fat in a medium skillet over medium high heat. Be careful not to heat the fat past its smoke point, so depending on how fast you roll meatballs, maybe start heating the oil halfway through. Once fat is hot, gently place the first round of meatballs in and don’t move them so they can get properly golden. Be careful not to crowd the pan, just accept you’ll be doing this in batches. Once crisp, rotate and brown the other sides, then place on a freshly lined baking sheet when finished.
Bake meatballs until cooked through, which will depend on the size and how long they were cooked in the skillet - about 20 minutes.
Use in soups, with sauces, or freeze until later use.
note
You can use any type of meat and organs for meatballs and we like to add a bit of bone marrow to ours as well when it’s handy!
