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Fine Wines. Organic Vines. 33 HERBED CHICKEN MEATBALLS The moist flavor-packed meatballs have a crispy exterior which makes them a taste and texture sensation. Serve them simply with a bit of broth over couscous or flatten them into small patties before sauting and serve on a mini-bun as an hors doeuvre. Yield 32 meatballs - Serves 6 to 8 1. Place the ground chicken and pancetta in a large glass or stainless steel bowl. 2. Add cups breadcrumbs rosemary thyme 2 tablespoons parsley shallot and garlic. Mix well. 3. Season with salt and a few grinds of pepper then add the egg and mix well. Let the mixture sit for 10 minutes. 4. Heat a small saut pan over medium heat. Form a small amount of the meat into a thin patty. Add a little olive oil to the pan and then the patty. Cook through about 2 minutes each side. Cool and taste for seasoning. Repeat until the meat is seasoned to your taste with salt and pepper. 5. Preheat the oven to 450 degrees F. 6. Place the remaining cup of breadcrumbs in a pie pan. 7. Use a 1 inch diameter ice cream disher to shape meatballs. Dip in breadcrumbs and roll gently with your hands to form a ball. 8. Let the meatballs sit covered in refrigerator for 30 minutes to firm up. They can also rest overnight covered in refrigerator. 9. Heat a large saut pan over medium high heat. When the pan is hot add enough olive oil to lightly coat the bottom. 10. Immediately add 10 to 12 meatballs to the pan. Allow room between the meatballs so that you can move them around easily to brown on all sides. Let the meatballs sear for a couple of minutes before turning. 11. When the meatballs are golden on all sides remove them to a sheet pan. Repeat until all the meatballs are browned. Place the pan in the oven and roast for 15 to 20 minutes until cooked through. 12. Heat the chicken broth in a small saucepan. Season to taste with salt and pepper then add a squeeze of lemon. 13. Remove the meatballs from the oven. Divide among bowls 4 or 5 per person. Spoon the warmed chicken broth over the top and sprinkle with parsley. Serve with couscous rice or pasta or the side of your choosing. 2 pounds ground chicken - thigh breast 3 ounces finely chopped pancetta 1 cups dry fine breadcrumbs divided 1 teaspoon chopped rosemary 2 teaspoons chopped thyme 2 tablespoons plus cup finely chopped parsley 3 tablespoons minced shallot 2 large garlic cloves pressed 3 teaspoons kosher salt Freshly ground black pepper 1 large egg lightly beaten Extra Virgin Olive Oil 2 cups rich chicken broth lemon COUSCOUS WITH CURRANTS AND PARSLEY Nestle the meatballs in this couscous and allow it to soak up the juices. For a deeper flavored couscous substitute chicken stock for water. Chopped apricots also work nicely in place of the currants. Serves 4 to 6 1. Place the couscous in a medium bowl with the salt and olive oil. Mix well. 2. Bring the water to a boil and pour over the couscous. Cover the bowl tightly with plastic wrap. 3. Let the couscous sit for 15 minutes. Remove the plastic and fluff with fork. Fold in currants and chopped parsley. Adjust seasoning and serve. 1 cups couscous 1 teaspoons kosher salt 2 tablespoons extra virgin olive oil 3 cups water cup currants 3 tablespoons chopped parsley