The Avantgartist

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SPAGHETTI POMODORO WITH CHICKEN MEATBALLS

Nicole Fani

INGREDIENTS FOR MEATBALLS

  • 1 lb of ground chicken

  • 6 cloves of garlic, minced

  • 1 egg

  • 1/3 cup of bread crumbs

  • 1/2 cup of grated parmesan cheese

  • 1 yellow onion, small diced and caramelized

  • 2 tbsp unsalted butter

  • 4 sprigs of fresh rosemary, minced

  • 5 sprigs fresh thyme

  • Zest of one lemon

  • 2 Tbsp olive oil

  • 2 tsp agave (or honey)

  • 1 tsp kosher salt

  • 1/2 tsp fresh cracked pepper

  • Fresh basil torn for garnish

INGREDIENTS FOR POMODORO

Pasta Pomodoro Recipe

DIRECTIONS

  1. Start by caramelizing your onion. Small dice the yellow onion and sauté over med-high heat with 2 tbsp of unsalted butter for 3 minutes. Then reduce the heat to medium and continue to sauté the onions for 5 minutes, stirring often. Now, reduce the heat once more to low heat, add in a pinch of kosher salt and fresh cracked pepper (to taste), and cook for 10-15 minutes longer. This should result in a golden brown caramelization of the yellow onion. place into a medium sized bow and let cool.

  2. Now, preheat your oven to 400 degrees F. and prep the sheet pan by lining it with parchment paper.

  3. Next, into the same bowl as the caramelized onions add in the minced garlic, egg, bread crumbs, parmesan cheese, minced rosemary, thyme, lemon zest, olive oil, agave, kosher salt and fresh cracked pepper. Mix all the ingredients together, then add in the ground chicken. Mix until the ingredients are well incorporated, try not to over mix.

  4. Now, roll each golfball sized meatball up and place it onto the prepared baking sheet, about 1/2 inch distance from each other.

  5. Bake at 400 degrees F. for 30 minuets.

  6. While the meatballs are baking make the Pasta Pomodoro sauce and cook the noodles to the instructions on your box.

  7. Once the sauce is ready and the meatballs are cooked, toss the meatballs into the sauce to coat then remove and place into a bowl, set aside until needed.

  8. Next, transfer the cooked pasta into the pomodoro sauce and toss to coat evenly. once coated with sauce add back in the meatballs.

  9. Toss and serve topped with fresh torn basil and grated parmesan cheese.

  10. ENJOY!