Ingredients

The following ingredients have 8 Servings
  • 2 lbs. ground chicken
  • 2 eggs
  • 1 cup Parmesan cheese (grated very finely)
  • 1 cup breadcrumbs
  • 4 cloves minced garlic
  • pinch of dried oregano
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1 1/2 lb. baby golden yukon potatoes, cut into small bite sized pieces
  • additional olive oil for pan-frying
  • Romesco sauce
  • Chimichurri sauce if you wanna get REALLY punchy
  • salt to taste

Instruction

  • MEATBALLS: Combine all the meatball ingredients in a large bowl until well-mixed. Roll into small 2-bite balls and place on a large baking sheet. Add more breadcrumbs if necessary to get the mixture to hold its shape when rolled. Heat a little bit of olive oil in a large non-stick or heavy bottomed skillet over medium heat. Add the meatballs in batches and turn every few minutes until the exterior is golden brown and the inside is fully cooked.
  • POTATOES: In the same pan that you fried the meatballs, pan-fry the potatoes for about 10 minutes with a little more olive oil and salt. They should be golden brown and crispy when finished.
  • Serve the meatballs with the potatoes and any and all sauces you love. Namely, ROMESCO SAUCE. You can do the sauce hot or cold, and you can compliment it with a bright and herby finish like chimichurri or just a little extra lemon juice, salt, pepper, and Parmesan. If you do the sauce hot, I recommend simmering it first with a little bit of additional liquid to help it loosen up.