2 Tbsp. extra virgin olive oil
1 1/2 cup sweet onion, diced 1/8"
1 Tbsp. garlic, fresh, minced
1 1/2 tsp. black pepper, fresh ground
1/8 tsp. red pepper flakes
1 cup port, tawny
2 lbs. ground chicken
1 cup Parmesan, dry grated
2 cups corn bread crumbs
1 cup sour cream
3 eggs, extra-large, beaten
1 Tbsp. Italian herbs, dry
1 Tbsp. Italian parsley, fresh, chopped
Preheat oven to 350 degrees (F).
Heat the olive oil in 10" sauté pan over medium high heat.
Add the onions and cook until just beginning to brown.
Add the garlic and cook until very fragrant.
Add the black and red peppers.
Add the port and cook until most of the liquid is evaporated.
Set aside to cool completely.
Place the chicken into a large glass or stainless steel bowl and add the last six ingredients.
Mix well with your hands and place in the refrigerator for 1/2 hour minimum. This allows the mixture to be fully cooled and the bread crumbs to absorb a lot of moisture.
Add the onion mixture and mix with your hands until well mixed.
Allow to rest in the refrigerator until fully cooled.
Portion into 4 oz. meatballs and cook them in the preheated oven for about 30 minutes or until a 160 degree (F) internal temperature is achieved.
Serve them with your favorite meatball sauce
Pairs Well With
Everybody should have a good chicken meatball recipe :)