Mini Chicken Meatballs with Crispy Potatoes and Romesco

• Meat

  • 2 lb Ground chicken

• Produce

  • 1 1/2 lb Baby golden yukon potatoes
  • 4 cloves Garlic
  • 1 pinch Oregano, dried

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Chimichurri sauce if you wanna get really punchy
  • 1 Romesco sauce

• Baking & Spices

  • 1 1/2 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1 Olive oil

• Bread & Baked Goods

  • 1 cup Breadcrumbs

• Dairy

  • 1 cup Parmesan cheese

Found on pinchofyum.com

Description

Ingredients

• 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
• 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

Directions

• 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.