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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
|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.|