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Chicken Meatballs & Fregola Sarda Recipe

   
 

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     Chicken Meatballs & Fregola Sarda

Chicken Meatballs & Fregola Sarda

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   45-55 minutes
Wine/Beverage
Recommendations
  Uvaggio, Red Wine

Ingredients
10oz Ground Chicken
1/2 c Fregola Sarda Pasta
8oz can tomato sauce
2 cloves Garlic
1 bunch Kale
2 Tbsps Grated Parmesan Cheese
2 Tbsps Mascarpone Cheese
1 1/2 Tbps Golden Raisins
1 Tbsp Capers
 
1/3 c Panko Breadcrumbs
1/4 tsp Crushed red pepper flakes
1 Pink lemon

Instructions
Cook pasta in boiling water for 14-16 minutes, or until tender. Drain and set aside. Remove and discard the kale stems, roughly chop the leaves. Peel and finely chop the garlic Quarter and deseed the lemon
In a medium pan, heat 2 tsp of olive oil on med-high heat until hot. Add the kale and half the garlic; season with salt and pepper. Cook, stirring frequently 2 to 3 minutes, or until lightly wilted and fragrant. Add the juice of all 4 lemon wedges and 1/4 c of water, season with salt and pepper. Cook, stirring occasionally, 3-5 minutes, or until the kale has wilted and the water has cooked off. Transfer to the pot of cooked pasta and set aside in a warm place.
In a large bowl, combine the ground chicken, breadcrumbs, remaining garlic and half the parmesan cheese; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10-12 equal sized meatballs. Transfer to a plate. In the same pan you used for the kale, heat 2 tsp of olive oil on med-high until hot. Add the meatballs and cook, turning occasionally, 5-7 min, or until lightly browned. To the pan add the raisins, capers, and as much of the red pepper flakes as you'd like. Cook, stirring constantly, 30 seconds to 1 minute or until fragrant. Add the tomato sauce and 1/2 c of water; season with salt and pepper. Cook, stirring occasionally, 5-6 minutes, or until the sauce is slightly thickened and the meatballs are cooked through. Turn off the heat and season with salt and pepper to taste.
Add the mascarpone cheese and a drizzle of olive oil to the pot of cooked pasta and kale. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished pasta between 2 dishes and add the meatballs and sauce. Garnish with parmesan cheese.


Originally Submitted
9/13/2017





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