September 30, 2013 12:00 PM

John Currence’s


The James Beard Award-winning chef shares a dish he’s making for this weekend’s Nashville Music City Eats food festival


Serves 4

1 lb. ground chicken, chilled

4 oz. ground bacon, chilled

1 egg

½ cup bread crumbs

2 tsp. red pepper flakes

1½ tsp. salt

2 tsp. black pepper

Zest and juice of 1 lemon

2 tsp. white wine and herb marinade for chicken

3 tbsp. mixed chopped fresh herbs (basil, thyme, parsley, rosemary)

4 tbsp. olive oil

Your favorite tomato sauce

1. In a stand mixer with the paddle attachment, beat chicken and bacon on medium speed for 5 minutes. Slowly blend in next 8 ingredients. Use a tablespoon measure to form meat into 24 balls. Chill meatballs until ready to cook.

2. Heat oil in a medium sauté pan over medium heat. Place meatballs in oil, and brown on all sides, 10 minutes. Turn heat to low, and continue cooking for an additional 5 minutes. Remove to a plate covered with paper towels and drain. Serve immediately with tomato sauce.

Currence’s debut cookbook, Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some, will be on sale Oct. 1.

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