Mini Chicken Meatballs with Crispy Potatoes and Romesco
Ingredients
- 2 lbs. ground chicken
- 2 eggs
- 1 cup 1 cup Parmesan cheese (grated very finely)
- 1 cup 1 cup breadcrumbs
- 4 cloves minced garlic
- pinch of dried oregano
- 1/4 cup 1/4 cup olive oil
- 1 1/2 teaspoons 1 1/2 teaspoons salt
- 1 1/2 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
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Instructions
- 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.
- 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.
- 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.
Source
Original recipe: View Original