Ingredients:

  • 1 lb ground chicken (breast and thigh mix)
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp heavy cream
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup chicken bone broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • fresh basil leaves, for garnish

Instructions:

  1. Hydrate the binder. Mix 1/2 cup panko with 1 tbsp heavy cream and the beaten egg. Note: This creates a panade that prevents the chicken proteins from tightening too much.
  2. Integrate the proteins. Combine the 1 lb ground chicken with the panko mixture, Parmesan, parsley, garlic powder, onion powder, salt, and pepper.
  3. Calibrate the size. Roll the mixture into 1 inch balls, aiming for about 16 to 20 total. Note: Uniform size ensures they all finish cooking at the exact same moment.
  4. Achieve the sear. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add meatballs and cook for 5 minutes until a mahogany crust forms on at least two sides.
  5. Aromatics deployment. Remove meatballs and add the 3 cloves minced garlic and 1/2 cup sun dried tomatoes to the same pan.
  6. Deglaze the system. Pour in 1 cup chicken bone broth, scraping the bottom of the pan with a wooden spoon. Watch for the liquid to turn amber from the pan drippings.
  7. Emulsify the sauce. Stir in 1 cup heavy cream, oregano, and red pepper flakes. Bring to a light simmer.
  8. Reintroduce the meatballs. Place the meatballs back into the sauce. Simmer for 5 to 7 minutes until the sauce coats the back of a spoon.
  9. The color balance phase. Fold in 2 cups baby spinach and 1/2 cup Parmesan. Stir until the spinach wilts into emerald ribbons.
  10. Final polish. Garnish with fresh basil. Serve immediately while the sauce is at peak velvety consistency.