Monday, April 6, 2015

Italian Chicken Meatballs with Roasted Red Pepper Sauce


Good-for-you comfort food is exactly what I needed after a long day. These meatballs are packed with lean protein and fresh flavors and the sweet roasted red pepper sauce sends it over the top. This dish seems gourmet, but it's on your table in about 20 minutes! 


1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine meatball ingredients. Shape into 16 meatballs and bake for 20 minutes, or until cooked through.



3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook for 1 minute. Add Italian seasoning and red wine and cook until wine has reduced by half, about 2 minutes. Remove pan from heat.



4. Place spinach, sundried tomatoes and roasted red peppers in a blender and process until smooth, about 30 seconds. Pour mixture into the pan with the wine and turn heat to low. Stir in heavy cream.


5. Serve meatballs with a good amount of sauce (and pasta, if desired).




Italian Chicken Meatballs with Roasted Red Pepper Sauce
Serves 6

All you need:
Meatballs
1 pound ground chicken
1/4 bunch flat-leaf parsley, chopped
1/4 cup panko breadcrumbs
1 egg
1 tablespoon fennel seeds
1 shallot, minced
Salt and pepper, to taste

Sauce
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
2 tablespoons Italian seasoning
1/4 cup red wine
1 cup baby spinach
1 (6 oz.) jar sundried tomatoes packed in oil, drained
1 (12 oz.) jar roasted red peppers, drained

All you do:
1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine meatball ingredients. Shape into 16 meatballs and bake for 20 minutes, or until cooked through.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook for 1 minute. Add Italian seasoning and red wine and cook until wine has reduced by half, about 2 minutes. Remove pan from heat.
4. Place spinach, sundried tomatoes and roasted red peppers in a blender and process until smooth, about 30 seconds. Pour mixture into the pan with the wine and turn heat to low. Stir in heavy cream.
5. Serve meatballs with a good amount of sauce (and pasta, if desired).


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