The James Beard Award-winning chef shares a dish he’s making for this weekend’s Nashville Music City Eats food festival
SPICY CHICKEN MEATBALLS
1 lb. ground chicken, chilled
4 oz. ground bacon, chilled
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.