Goat Cheese Chicken Meatballs
Yield: 2 1/2 - 3 Dozen Meatballs
2-3 Lbs. Ground Chicken
2 Slices Bread, Crusts removed
2 Tablespoons Tomato Paste
1/2 Cup Milk
1 1/2 Tablespoon Shepherds Kitchen Seasoning
1 Teaspoon Lemon Grove Seasoning
1/2 Teaspoon French Grey Sea Salt
1 Teaspoon Ground Green Peppercorns
1 Large Egg
5 Oz. Goat Cheese, Crumbled
2 Tablespoon s Grated Parmesan Cheese
3 Tablespoons Olive Oil
Meatballs are so versatile (and easy) that we think it's important for Home Chefs to have a number of recipes in their repertoire. They are so popular around MorningStar Kitchen that we try to have several different versions - from Chimichurri Cocktail Meatballs, to Breakfast Meatballs, to Heartland Pork and Veal and Classic Mediterranean Meatballs - on hand in the freezer, ready to pull out and cook on short notice. Chef's Note: These meatballs make a great appetizer. Simply form into 1" balls, saute over medium heat until done, about 10 minutes; serve with Lemon Caper Cream Sauce.
Preheat oven to 350 degrees.
Using your fingers, shred bread into a medium mixing bowl. Add tomato paste, milk, and seasoning, Stir mixture to combine, cover, and set aside. Let stand for 30 minutes, stirring occasionally, until the milk has been absorbed and the mixture has achieved a thick, saucy consistency. Whisk eggs together, then add them to the bread mixture.
Place ground chicken, crumbled goat cheese, and parmesan in a large bowl. Pour bread mixture over top and toss gently until mixture is well combined. Be careful not to overwork the meat mixture, as doing so will cause your meatballs to become tough.
Roll mixture into 2" balls.
Pour olive oil in a large, oven proof saute pan placed over medium high heat. Once oil is heated through, add meatballs, a few at a time, to the pan and brown lightly on all sides. Return all of the meatballs to the pan and bake uncovered in preheated oven for 35-40 minutes. If the meatballs start to get too brown, cover pan lightly with foil. Remove from oven and allow to stand for 10-15 minutes before serving.
Serve with pasta and marinara or Lemon Caper Sauce (pictured here).