No-one in my family really eats spicy food. When I say family I mean just my little family here in Red Dirt Central, the rest of 'em are very adventurous! Anyway, Hubby has an ulcer, I just don't like it and little kids and chillis don't always go together so well. Although I do know several families with kids who love spicy food I know many more who don't. My point, and yes I do have one, is that I purposely omitted the chilli from this recipe and, sadly, was left with a somewhat nondescript meal. If I was to make it again I'd add some of (though maybe not all) the chilli and give the kids baked beans for tea. Otherwise this seems an awful palavar for fairly ordinary meatballs!
Spicy Chicken Meatballs
Bill Granger's Every Day
3 tablespoons olive oil
1 small onion, finely diced
2 garlic cloves, crushed
½ teaspoon ground coriander
1 red chilli, thinly sliced
500g minced (ground) chicken (I had 600g)
3 tablespoons fresh breadcrumbs (I used more, probably another 3)
50g pancetta, chopped
2 tablespoons chopped fresh flat leaf (Italian) parsely
500g cherry tomatoes, halved
freshly ground black pepper
125ml chicken stock
500g wholwheat fusilli, cooked (I used regular spirals)
Preheat the oven to 200˚C. Heat 1 tablesppon of the oil in a saucepan over medium-high heat. Add the onion and garlic and cook ,stirring, for 5 minutes, or until the onion is soft. Add the coriander and chilli and cook for 1 minute.
Put the chicken in a bowl with the breadcrumbs, pancetta, parsley and salt. Add the spiced onion and mix well with your hands. Refrigerate for 30 minutes to firm the mixture. Wet your hands with cold water to stop the mixture sticking and roll it into small meatballs.
Put the cherry tomarotes on a baking tray lined with baking paper, drizzle with 1 tablespoon oilve oil and season with salt and pepper. Put the meatballs on a second lined tray and drizzle with the remailing oil. Roast the tomatoes and meatballs in the oven for 15 to 20 minutes, or until the meatballs are golden and the tomatoes are starting to pucker.
Put the stock and tomatoes in a saucepan and add the meatballs. Simmer for 5 minutes and season to taste before spooning over pasta and serving with parmesan shavings.