Joseph De Leo. Inset:Chris Granger
September 21, 2013 01:45 PM

The James Beard Award-winning chef and author of the new cookbook Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some shares a dish he’s making for this weekend’s Nashville Music City Eats food festival.

John Currence’s Spicy Chicken Meatballs

Serves 4

1 lb. ground chicken, chilled
4 oz. ground bacon, chilled
1 egg
1/3 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 meat balls 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.

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