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Poultry, Pasta/Rice


1 slice rustic bread, crusts removed
2 large cloves garlic, peeled
2 ounces pepperoni slices
12 ounces boneless, skinless chicken thighs
5 ounces frozen spinach, defrosted and squeezed dry
1 small onion, coarsely chopped
1/4 teaspoon cinnamon
1/2 teaspoon kosher salt
Few grinds black pepper
1 tablespoon red wine vinegar
1 ounce grated parmesan cheese
zest of 1 lemon
1 large egg


For the sauce:

1 tablespoon extra-virgin olive oil
1/2 cup dry white wine
2 teaspoons sugar
2 tablespoons red wine vinegar
1 cup canned low-sodium chicken broth (or homemade)



1. Place the bread in a food processor and grind into crumbs. You should have about 1/2 cup. Remove to a separate large bowl.

2. Place the garlic and pepperoni in the food processor and process until very finely chopped.

3. Add the chicken, spinach, onion, cinnamon, salt, and pepper, and process until well mixed. Poke through with a fork or spoon looking for unincorporated chicken chunks, and process further until you find any. You're not looking for a mousse texture, but pretty close. Remove to the bowl with the breadcrumbs.

4. Stir in the 1 tablespoon vinegar, cheese, lemon zest, and egg. With your hands, form into 2-inch meatballs, placing them in a single layer on a large plate. You may cover the meatballs with plastic wrap at this point and place them in the fridge for several hours.

5. Pour the olive oil into a 12-inch nonstick skillet and heat over medium-high. Add the meatballs to the pan and cook until well browned on all sides, turning carefully with tongs. Turn the heat down if they're browning too fast. This will take about 10 minutes. Pour off or blot any excess fat.

6. Return the heat to medium-high (if necessary) and add the wine. Cook until nearly completely reduced, about 2 minutes. Add the sugar, vinegar, and broth, bring to a simmer, reduce heat to low, and cover. Simmer 12 to 15 minutes, turning the meatballs once, until the meatballs are firm and register between 165 degrees F and 170 degrees F in the center.

7. Remove the meatballs to a bowl, raise the heat to medium-high, and boil the sauce down until it's sour, sweet, and salty enough to your taste. Pour over the meatballs and serve immediately with rice or noodles.




Comment: use 1/4 lemon rind?

Good