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    COCKTAIL MEATBALLS
    from "Anatomy of a Dish" by Diane Forley and Catherine Young

    Ground chicken is a nice alternative to ground beef, veal, or pork for meatballs. Its lighter, less assertive taste allows the cook more flavoring options. Chicken is also leaner than the meat of four-legged animals, which means extra care must be taken to avoid dryness. This recipe solves the problem by adding cream and bread crumbs to the meat mixture — a French technique.

    Makes about 32
    INGREDIENTS (CLICK TO BUY)

    3 tablespoons extra virgin olive oil
    2 shallots, peeled and minced
    3 cloves garlic, peeled and minced
    Kosher salt and freshly ground black pepper
    1 tablespoon finely chopped oregano
    1/2 cup lightly toasted bread crumbs
    2 tablespoons heavy cream
    1 tablespoon Dijon mustard
    1 egg, lightly beaten
    2 teaspoons paprika
    1 tablespoon dry mustard
    1/2 pound ground chicken
    Pinch of cayenne pepper

    Print recipe
    PREPARATION

    Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the shallots, garlic, and salt and pepper and cook just until the oil begins to sizzle, about 2 minutes. Add 2 tablespoons water and cook until the shallots are soft and the pan dry, about 5 minutes. Set aside to cool.
    In a large bowl, combine the shallot mixture, oregano, bread crumbs, cream, Dijon mustard, egg, paprika, and dry mustard and mix well. Add the chicken, season with salt and cayenne, and mix again. Form the chicken mixture into small meatballs.
    Heat the remaining 2 tablespoons oil in a large skillet. Working in batches, cook the meatballs over medium-low heat until browned on all sides and cooked through, about 10 minutes per batch. Serve warm.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Shallots - $1.99/pkg
     6oz, Farm Fresh, 6oz bag
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      Oregano - $1.49/ea
     Farm Fresh
     
      Progresso Plain Breadcrumbs - $2.59/ea
     15oz
     
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
     
      FreshDirect Ground Mustard - $3.59/ea
     1.75oz
     

    lb
    Fresh Ground Chicken, Grade A - $4.39/lb
     Grade A
     
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      Maille Dijon Mustard - $5.59/ea
     13.4oz
     
      Alderfer Eggs Grade A Large Organic Eggs
    This product is currently unavailable.
     
      FreshDirect Andalusian Sweet Paprika - $3.79/ea
     2oz
     
      FreshDirect Cayenne Pepper - $3.59/ea
     2oz
     
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