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Roasted Garlic Chicken Meatballs with Warm Red Wine Romesco Sauce

Yield: 4 servings | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Ingredients

Chicken Meatballs:

  • 1 lb. chicken, freshly ground
  • 2½ Tbsp. garlic, roasted
  • 1 Tbsp. thyme, chopped
  • 1 Tbsp. chives, minced
  • 1 Tbsp. parsley, minced
  • 1 Tbsp. Holland House® Red Cooking Wine
  • ⅛ tsp. red pepper flakes
  • 2 tsp. garlic, freshly minced
  • 1 egg
  • 1 Tbsp. parmesan cheese, finely grated
  • ¼ cup breadcrumbs, plain
  • 2 tsp. salt, kosher
  • 1 qt. Romesco sauce (recipe below)
  • ¼ cup vegetable oil
  • 4 cups mushrooms, assorted
  • 2 Tbsp. tamari balsamic glaze (recipe below), and garnish
  • kosher salt, to taste
  • black pepper, freshly ground, to taste

 

Red Wine Romesco Sauce (for Braising):

  • 2 roasted red bell peppers, each
  • 1½ cups roasted tomatoes, canned
  • 1 cup Holland House® Red Cooking Wine
  • ½ cup slivered almonds, toasted
  • ¼ cup caramelized onions, chopped
  • 2 Tbsp. garlic, roasted, purée
  • ½ cup parmesan cheese, finely grated
  • ¼ cup breadcrumbs, plain
  • 2 tsp. paprika, smoked
  • kosher salt, to taste
  • black pepper, freshly ground, to taste

 

Tamari Balsamic Glaze:

  • 1 cup balsamic vinegar
  • ¼ tamari soy sauce
  • 1 tsp. garlic, minced
  • 1 tsp. ginger, finely grated

Directions

  1. For meatballs: In medium bowl, combine all meatball ingredients and mix well. Reserve under refrigeration for 1 hour or overnight.
  2. Remove meat mixture from refrigerator. Form into 1 oz. meatballs and set aside.
  3. Bring Romesco sauce to a simmer in a large saucepan, stirring frequently to prevent scorching. Add meatballs and poach in sauce for 25-35 minutes, or until meatballs are cooked through. Stir gently to prevent sauce from scorching and uneven cooking of meatballs.
  4. While meatballs are simmering, in sauté pan or cast-iron skillet, over medium-high heat, add ¼ cup oil. Add assorted mushrooms and sauté until slightly caramelized. Add 2 Tbsp. of tamari balsamic glaze. Season to taste with salt and pepper and stir to combine.
  5. Serve roasted mushrooms with meatballs and garnish with extra Romesco and tamari balsamic glaze.
  6. For glaze: In small saucepot, reduce balsamic vinegar by ½ until slightly thick and syrupy, about 10 minutes.
  7. Add soy sauce, garlic and ginger and reduce mixture until thick, about 10 minutes. Cool slightly before serving.