Ingredients
- large egg
- tablespoon fresh chopped dill(or 1 teaspoon dried)
- tablespoon Frank's Red Hot sauce(or similar brand)
- clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- pound ground chicken, preferably Purdue "Fresh & Lean" (avoid the one that is 98% lean)
- 1/3 cup grated Pecorino Romano cheese
- 1/3 cup plain breadcrumbs
- 1/3 cup sheavy cream
- tablespoon sunsalted butter
- to 4 tablespoon sFrank's Red Hot sauce(see note)
- 1/2 teaspoon chili powder
- teaspoon fresh chopped dill(or 1/4 teaspoon dried)
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- scallions, dark green parts only, thinly slice d
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a rimmed baking sheet with foil and spray generously with nonstick cooking spray.
- In a large bowl, mix the egg, dill, hot sauce, garlic, salt, and pepper until evenly combined.
- Add the chicken, cheese, and breadcrumbs.
- Mix with your hands until evenly combined.
- Using moistened hands, roll into 1 or 1½ inch (2.5 to 4 cm) meatballs (depending on whether you're serving them as an appetizer or for dinner) and space evenly apart on the prepared baking sheet.
- Bake for 20 minutes, or until cooked through.
- Meanwhile, in a large skillet over medium high heat, combine the heavy cream and butter and stir until the butter is melted.
- Add 3 tablespoons of the hot sauce, the chili powder, dill, sugar, and salt.
- Bring to a gentle boil, then reduce the heat and simmer, uncovered, until thickened to a cream sauce consistency, a few minutes.
- Add the baked meatballs to the sauce and then simmer few minutes more to marry the flavors.
- Taste and adjust seasoning, adding the remaining tablespoon of hot sauce if desired.
- Sprinkle with scallions, if using, and serve.
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