Saucy chicken and arugula meatballs

Very good but time consuming

Ingredients

Meatballs

• olive oil

• 3 thin slices pancetta or bacon (about 2 oz), chopped

• 2 garlic cloves, minced

• 1 large bunch arugula (about 6 oz), stemmed and finely chopped

• 1 lb ground chicken or turkey

• 1/2 cup + 2 Tbsp plain bread crumbs

• 1/2 cup freshly grated pecorino-romano cheese (about 1 1/2 oz)

• 2 Tbsp drained capers, chopped

• 1 large egg, lightly beaten

• salt and pepper

Sauce

• 3 Tbsp unsalted butter

• 2 large shallots, minced

• 1/4 cup cognac or brandy

• 1 35 oz can of italian tomatoes with juice, coarsely chopped (e.g. in food processor)

• 1 tsp fresh thyme, freshly chopped

• salt + pepper

Steps

Make the meatballs

• Heat oil; add pancetta and cook over moderate heat until crisp, about 3 min; Add garlic and cook, stirring, until fragrant, 1 min; Add arugula and cook, stirring, until wilter, 1-2 min; Transfer to a plate and let cool

• In a large bowl, combine ground chicken, bread crumbs, cheese, capers, egg, 3/4 tsp salt and 1/8 tsp pepper. Add arugula mixture and beat until well blended. Roll the mixture by teaspoonfuls into 3/4 inch balls

• In large skillet, heat 1/4 inch of olive oil. Add half of the meatballs and cook over moderate heat, turning, until browned all over, about 3 minutes. Using slotted spoon, transfer meatballs to a large plate. Discard the fat and wipe out the skillet.

Make the sauce

• In the same skillet, melt the butter over moderate heat. Add the shallots and cook until softened, about 3 minutes. Add the cognac, raise the heat to high and cook until evaporated. Add the tomatoes and the thyme and season with salt and pepper. Bring to a simmer and cook until the sauce is thick, about 8 minutes.

Make ahead: the meatballs and sauce can be refrigerated separately for up to a day. Return both to room temp before continuing.

Add the meatballs to the sauce and simmer over low heat just until heated through, about 3 minutes.