The chicken meatballs in sauce are a fantastic second course: the meatballs are good, super soft, just the way I like them, creamy, wrapped in an incredibly flavorful citrus sauce. This dish’s recipe is by Serena Ioppolo, and I’m sharing it again because we loved it so much. Two things I can tell you: first, if you don’t know Serena, check her out, and second, try the chicken meatballs in sauce because you will love them!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz chicken breast (better 18 oz)
- 7 oz cauliflower (cooked)
- 3 tbsps cornstarch
- 1 orange (grated peel)
- to taste rosemary and lemon flavored salt (or regular salt)
- to taste chopped parsley
- 2 tbsps soy sauce
- 1 tbsp honey
- 1.5 tbsps extra virgin olive oil
- 1 tbsp tahini
- 1 orange (grated peel)
- 2 tbsps orange juice
- to taste parsley
Tools
- 1 Food Processor
- 1 Immersion Blender
- 1 Bowl
- 1 Saucepan low sides
Steps
Prepare the meatballs: put the diced chicken breast, cooked cauliflower, parsley, and salt in the food processor. Blend until you get a smooth mixture. Transfer it to a bowl and add the cornstarch and grated orange peel. Mix well to combine the ingredients and form small meatballs (with these quantities, I made nineteen).
Prepare the sauce: put all the ingredients in the immersion blender and blend well to get a creamy emulsion similar to caramel.
In a pan, heat two tablespoons of extra virgin olive oil and brown the meatballs well. Then, when they are cooked through (it will take at least twenty minutes), add the sauce and water. Let flavor for a few minutes and serve the meatballs hot, accompanied by a side of vegetables.
