master

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.

Ethan Mick

with Kale & Sicilian Tomato Sauce

Chicken Meatballs & Fregola Sarda

Ground Chicken

Fregola Sarda Pasta

8-Ounce Can Tomato Sauce

Garlic

Kale

Grated Parmesan Cheese

Mascarpone Cheese

Golden Raisins

Capers

Panko Breadcrumbs

Crushed Red Pepper Flakes

Pink Lemon

Ingredients

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.

Cook the pasta:

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.](#)

Prepare the ingredients:

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.

Cook the kale:

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.

Form & brown 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.

Make the sauce & finish the meatballs:

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!