Chicken Meatballs That Work With Everything
I make these meatballs all of the time and toss them into soups, simmer them in tomato sauces, and slice them for frittata filling. As their title suggests-they work with everything!
1 Pound Chicken Mince- I usually ask for Chicken Thighs but breast works
1/2 Pound Chicken Sausage with Casings Removed
2/3 Cup Gluten Free Panko/Bread Crumbs
2 Tablespoons Dried Mixed Italian Herbs
Optional 1/2 Cup Grated Parmesan Cheese
2 Tablespoons Dairy Free Milk or Milk, Diet Depending
2 Eggs, Lightly Beaten
Salt and Cracked Pepper
1/2 Teaspoon Crushed Chili Flakes
Preheat Oven to 200C/350F
Line a Baking Tray with Parchment Paper
*This is truly where you will come to understand that clean hands are a chef’s best tools.
Add the chicken mince to a large bowl.
Add the beaten eggs, panko, herbs, cheese, milk, and seasonings
Using clean hands begin to mix all ingredients together.
Now, remove the casings from the chicken sausages and squeeze the contents out into the chicken mixture in the bowl.
Careful not to over-mush the mix, roughly incorporate the chicken sausage stuffing into mix.
Using a small scoop, scoop even sized meatballs out onto the lined baking tray.
Use your hands to smooth the balls into a roughly uniform size and shape.
Bake for 20 minutes or until golden.
Osso Buco Melt in your Mouth
Osso Bucco Melt In Your Mouth
3-4 Veal Shanks
Rosemary (Fresh if you have it)
Fleur de Sel and Fresh Cracked Pepper
4 Tablespoons GF AP Flour (or AP Flour depending upon diet)
4 Tablespoons Avocado Oil or High Heat Oil for Browning
1 Medium Yellow Onion, Diced
2 Small Carrots, Diced
2 Stalks Celery, Diced
2 Tablespoons Organic Tomato Paste
1 Cup Good Dry White Wine
3 Cups Good Chicken Stock
First, use paper towels to dry all excess liquid from veal shanks.
While not completely essential-it does make a difference to secure the meat of the shanks to the bone with kitchen string if you have it.
Next, crack fresh black pepper onto all sides of the shanks and follow with salt. Really press the salt and pepper into the meat.
Pour the white flour onto a small plate and individually dredge the shanks remembering to shake off all excess.
In a large casserole such as Le Creuset, heat the avocado oil over medium high heat.
Add the seasoned and dredged veal shanks to the hot oil and brown both sides. Depending upon size this will take 2-3 minutes per side.
Remove the browned shanks from the casserole and place them to the side.
To the hot oil add the onion, carrot, and celery. Season liberally with the same salt used to season the shanks and cook, stirring frequently for 6-8. minutes. Onions should be translucent.
Add the tomato paste and mix around the pot with vegetables.
Add the wine to the pan and return the shanks.
Reduce the liquid by half-approximately 5 minutes.
Add 1 Tablespoon Dried or 1 Sprig of Fresh Rosemary along with 1 Tablespoon Dried or 1 Sprig Fresh Thyme.
Add 1 Dried Bay Leaf.
Add Chicken Stock.
Bring to a boil and reduce the heat to low.
Turn the shanks.
Cover the casserole for an hour as it all simmers for 1 hour.
After 1 hour, remove the lid and again turn the shanks over.
Remove Bay Leaf.
Liquid Should be 3/4 up the shanks.
Allow to simmer with the lid off for 10-15 minutes.
Remove the shanks, untie the string if you used this, and plate.
Pour all sauce and vegetables over the shanks. Garnish with parsley or lemon zest if you would like.