Chicken Meatballs in Red Pepper Leek Gravy

 

 

 

 

 

 

 

Psalm 116:13

    [13] I will lift up the cup of salvation

        and call on the name of the LORD,

An ej original recipe!

 

 

Meatballs

1 lb ground chicken

1/2 t garlic granules 

1/4 t onion powder

1/4 t rosemary 

1/4 t thyme

1/2 c Panko 

1 diced Shallot 

1/4 c Parmesan 

Pinch red pepper flakes

1/4 cup Parmesan cheese

2 t dried cilantro

3 t full fat ricotta 

2 T olive oil

Mix just till combined.

Make into golf ball size meatballs.

Add 1 T olive oil to large skillet and heat, add meatballs and lightly brown on all sides.

Remove to plate.

Leek gravy

1 t Clarified butter

1/4 c chopped leeks

1 t roasted garlic

Pinch red pepper flakes 

1/2 t chicken base seasoning 

1 T flour

1 c water

1/2 c Sauvignon Blanc

1/4 c half and half

Using same skillet, sauté garlic, pepper flakes, leeks, seasonings and flour. 

Add wine, cook 2 minutes.

Add water, cook 2 minutes.

Add half and half.

Gravy will come together quickly.

Add meatballs back in a simmer 5 minutes.

Meatballs internal temp should be 165 degrees.

I like to cut my meatballs in half.

Serve over sticky rice.