1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine meatball ingredients. Shape into 16 meatballs and bake for 20 minutes, or until cooked through.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook for 1 minute. Add Italian seasoning and red wine and cook until wine has reduced by half, about 2 minutes. Remove pan from heat.
4. Place spinach, sundried tomatoes and roasted red peppers in a blender and process until smooth, about 30 seconds. Pour mixture into the pan with the wine and turn heat to low. Stir in heavy cream.
5. Serve meatballs with a good amount of sauce (and pasta, if desired).
Italian Chicken Meatballs with Roasted Red Pepper Sauce
Serves 6
All you need:
Meatballs
1 pound ground chicken
1/4 bunch flat-leaf parsley, chopped
1/4 cup panko breadcrumbs
1 egg
1 tablespoon fennel seeds
1 shallot, minced
Salt and pepper, to taste
Sauce
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
2 tablespoons Italian seasoning
1/4 cup red wine
1 cup baby spinach
1 (6 oz.) jar sundried tomatoes packed in oil, drained
1 (12 oz.) jar roasted red peppers, drained
All you do:
1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine meatball ingredients. Shape into 16 meatballs and bake for 20 minutes, or until cooked through.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook for 1 minute. Add Italian seasoning and red wine and cook until wine has reduced by half, about 2 minutes. Remove pan from heat.
4. Place spinach, sundried tomatoes and roasted red peppers in a blender and process until smooth, about 30 seconds. Pour mixture into the pan with the wine and turn heat to low. Stir in heavy cream.
5. Serve meatballs with a good amount of sauce (and pasta, if desired).