Tonight, to accompany garlic and parmesan-seasoned chicken meatballs, we're making a sauce inspired by the bright flavors of Sicily. Capers and golden raisins elevate simple tomato sauce with complementary briny and sweet notes. We're serving the meatballs and sauce over a bed of fregola sarda (a toasted semolina pasta) tossed with hearty kale and the juice of a pink lemon, known for its gorgeous color.
Ingredients
Ingredients
- 10 oz Ground Chicken
- 1/2 c Fregola Sarda Pasta
- 1 8-Ounce Can Tomato Sauce
- 2 Garlic
- 1 Kale
- 2 tbsp Grated Parmesan Cheese
- 2 tbsp Mascarpone Cheese
- 1 1/2 tbsp Golden Raisins
- 1 tbsp Capers
- 1/3 c Panko Breadcrumbs
- 1/4 tsp Crushed Red Pepper Flakes
- 1 Pink Lemon
Instructions
Instructions
Cook the pasta:
Heat a large pot of salted water to boiling on high. Once boiling, add the pasta and cook 14 to 16 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.
Prepare the ingredients:
While the pasta cooks, wash and dry the fresh produce. Remove and discard the kale stems; roughly chop the leaves. Peel and finely chop the garlic. Quarter and deseed the lemon.
Cook the kale:
While the pasta continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the kale and half the garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted and fragrant. Add the juice of all 4 lemon wedges and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has cooked off. Season with salt and pepper to taste. Transfer to the pot of cooked pasta and set aside in a warm place. Wipe out the pan.
Form & brown the meatballs:
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 to 12 equal-sized meatballs. Transfer to a plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 5 to 7 minutes, or until lightly browned.
Make the sauce & finish the meatballs:
To the pan, add the raisins, capers and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomato sauce and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 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.
Finish the pasta & plate your dish:
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. Top with the finished meatballs and sauce. Garnish with the remaining parmesan cheese. Enjoy!