Things You’ll Need
- 1 lb Ground chicken
- 2 Tbs. Worcestershire sauce
- 2 Tbs. Light brown sugar
- Panko italian style
- Half brown onion diced
- 5 cloves garlic minced
- Marinara Sauce (First Recipe on Everything but fish.)
- Spices (Thyme, salt, black pepper)
- Olive oil
- Fresh basil
- Parmesan cheese
- Lemon balsamic vinegar (optional)
Tip #1 Give the marinara sauce at least 2 hours to cook!
Start the marinara sauce preferably a few hours before serving. Next place ground chicken in a large bowl with Worcestershire, onions, garlic, brown sugar. Season with desired amount of thyme, black pepper, and a dash of vinegar. Now begin to add in the panko little by little until chicken mixture is not too wet. Do not overwork mixture or meatballs will fall apart! Form in medium sized balls and set aside.
Tip #2 Do not use salt in the ground meat/poultry or it could dry out!
Now start to boil a pot of water(salted) for linguine. Also preheat oven to 375 F. Place a large skillet on medium heat and coat the bottom with olive oil. Once oil is hot begin to fry the meatballs making sure to brown each side, and as you rotate them season with salt.
Once water is boiling add in linguine and cook for about 7-10 minutes making sure to taste test!
Tip #3 Before adding the sauce make sure it’s perfecto!
Once browned on all sides remove from skillet onto baking pan and place in oven to finish off. Now back to the linguine. Drain the finished linguine and add it into the skillet that the meatballs were just in and toss it up in the remaining oil. Next add on a generous amount of marinara, and toss again.
Tip #4 Give it an extra kick with a bit of red hot chili peppers!
Place linguine onto plate, add on some meatballs, extra sauce, Parmesan cheese, and a bit of fresh basil!
- Try using ground beef or turkey for a different flavor!
- The meatballs alone with the marinara make a great appetizer.
- Serve with a Merlot is you’re feeling ambitious that evening!