Mini Chicken Meatballs with Crispy Potatoes and Romesco
By: Anonymous
Published: Friday, January 20, 2017 - 8:15pm

Ingredients




Mini Chicken Meatballs:
2 lbs. ground chicken
2 eggs
1 cup Parmesan cheese (grated very finely)
1 cup breadcrumbs
4 cloves minced garlic
pinch of dried oregano
¼ cup olive oil
1½ teaspoons salt
Other Stuff:
1½ 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

Preparation

1 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. 2 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. 3 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.

About

Recipe available on http://JuliesCafeBakery.com adapted from PinchOfYum