Yield: 80 each
Notes:
Make chicken sausage meatballs a day before serving.
Ingredients:
1/4 Cup Red bell pepper, diced
1/4 Cup Yellow bell pepper, diced
Canola oil as needed
1/2 Tbsp Garlic, chopped
Kosher salt 1 tsp
1/2 tsp Freshly ground black pepper
1 Lb White chicken meat, skinless, chilled
6 Oz Skinned fatback, chilled
1 each Orange, zest of
1 Tbsp Parsley, chopped
1/4 tsp Onion powder
1/4 tsp Smoked paprika
Procedure:
In a wide pan, sauté red and yellow peppers in canola oil, adding garlic just before peppers have softened. Remove from heat and season with salt and pepper. Transfer to a storage container and reserve, refrigerated, until well chilled. Grind chilled chicken and fat together through 1/4-inch die. Combine ground chicken mixture with chilled peppers and all remaining ingredients in bowl of a standing mixer. Mix on medium speed for 1 minute until well emulsified, making sure mixture never gets above 52 degrees F. Chill mixture in freezer until semi frozen. Roll chilled sausage into 3/4-inch meatballs. Bake on a sheet pan in a 325-degree F oven until internal temperature reaches 165 degrees F, taking care not to over cook. Remove from oven and reserve.
Restaurant: Rioja, 1431 Larimer St Denver, CO, USA
Recipe Type: Authentic
Submitted By: Chef Jennifer JasinskiRecipe Type: Authentic
Recipe Author: Rioja
Source: www.plateonline.com/MembersOnly/Recipes/RecipeDetails.aspx%3FRecipeId%3D10938+&cd=136&hl=en&ct=clnk&gl=us