Chicken Meatballs and Berbere Honey Brussels Sprouts
Makes: 4 servings
Ingredients: For meatballs:
1 pound ground dark meat chicken 1⁄2 cup olive oil 1⁄4 cup heavy cream 6 Ritz crackers, finely crushed 1⁄2 teaspoon salt 1⁄4 teaspoon cumin 1⁄2 teaspoon berbere or smoked paprika 1⁄2 teaspoon garlic powder 1⁄4 teaspoon white pepper 1 egg 1⁄4 cup grated Parmesan cheese
1 cup tomato juice from jar, or tomato sauce
For cracker crumble:
8 Ritz crackers, crushed 1 teaspoon berbere or smoked paprika 1⁄2 teaspoon cumin
For Brussels sprouts:
1 pound Brussels sprouts 1⁄2 large shallot, thinly sliced
1 clove garlic, finely chopped 1 teaspoon honey 1 teaspoon balsamic vinegar 1 teaspoon soy sauce 1 pinch cumin
⁄2 teaspoon berbere 1
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
For meatballs: Preheat the oven to 350°. Crush the crackers into a bowl and whisk with heavy cream and half of the olive oil. Then add the egg, Parmesan cheese and spices; whisk well. Once blended, add in the ground chicken and blend well.
Roll the mixture into golf-ball-size meatballs and place on a tray (about 8 meatballs). Put in the fridge to chill for 20 minutes.
Sear the meatballs in a nonstick, ovenproof pan in remaining 1⁄4 cup of oil for 4 minutes until evenly browned. Add in the tomato juice, then put the pan in the preheated oven for 10 minutes. Remove and let rest for 10 minutes before serving.
For cracker crumble: Combine all crumble ingredients in a bowl and toss until blended.
For Brussels sprouts: Preheat the oven to 350°. Cut off the ends of the Brussels sprouts and pull off any loose outer leaves; cut into halves.
Toss Brussels sprouts with the remainder of the ingredients.
Roast in the oven for 15-20 minutes until the sprouts are well caramelized.
For plating: Remove from the oven and plate, sprinkling the cracker crumble on top. Serve with meatballs.