It's back to normal after a relaxing 3 day weekend of seeing friends, eating out, attempting to take naps (2 out of 3 failed) and cleaning my kitchen for the #kitchncure project. You can check out my progress here.
I haven't edited photos for the two recipes I made over the weekend, but luckily I have a great recipe to share with you that I made a few weeks ago: Antipasti Chicken Balls In Spicy Tomato Sauce. So what are you waiting for? Go grocery shopping, pick up the necessary ingredients and make this recipe for dinner tonight!
Ground chicken can be somewhat boring, but by adding a few ingredients you'd normally find on an antipasti platter, you get flavorful, moist (ugh I hate this word!!!) and can't-stop-at-just-a-few chicken balls.
What To Do With Ground Chicken: Antipasti Chicken Balls In Spicy Tomato Sauce
Makes ~ 15 balls
4 marinated artichoke hearts, chopped
4 sun dried tomatoes, chopped
6 oil cured olives, chopped
2 garlic cloves, chopped
10 basil leaves, chopped
1 pound ground turkey
1/4 cup panko crumbs
salt & pepper
2 14.5 ounce cans diced fire roasted tomatoes
1-2 teaspoons sugar
1 chipotle pepper in adobo, minced
1-2 tablespoons of adobo sauce
fresh basil, chopped
1. In a bowl, combine all ingredients for the chicken balls other than olive oil. Using a cookie scoop form uniform balls. I ended up with 15.
2. Heat olive oil in a skillet with deep sides and brown all ball on all sides. You may have to do this in batches.
3. Remove the balls from the skillet and add all ingredients for the sauce. Bring the sauce to a boil, and then turn the heat down and simmer for 5-10 minutes, mashing the tomatoes in the process.
4. Add the balls back into the sauce making sure to spoon the sauce over the balls. Cover the skillet and allow the balls to cook through by simmering them in the sauce for 15 minutes.
5. Serve garnished with fresh basil.
These were awesome! I bet they would freeze really well....but I ate them all!
What's your favorite thing to do with ground chicken?