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Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus<\/p>\nChicken Meatballs in Lemon-Dill Cream Sauce with Asparagus<\/p>\n
<\/p>\n
1 cup red onion, minced<\/p>\n
extra-virgin olive oil<\/p>\n
2 slices country-style bread<\/p>\n
\u00bd cup milk<\/p>\n
1\u00be pounds ground chicken, both dark and white meat together<\/p>\n
2 cloves garlic, grated<\/p>\n
pinch chili flakes<\/p>\n
sea salt and freshly ground black pepper<\/p>\n
\u00bd cup minced chives<\/p>\n
2 ounces crumbled sheep-milk feta<\/p>\n
\u00be cup chopped dill, divided<\/p>\n
juice and zest of 1 lemon, divided<\/p>\n
\u00bc cup white wine<\/p>\n
1 shallot, minced<\/p>\n
1 cup heavy cream<\/p>\n
16 fat asparagus spears, ends trimmed and stalks peeled<\/p>\n
2 T. unsalted butter<\/p>\n
<\/p>\n
Preheat oven to 375\u00b0F. In a large skillet heat 2 T. olive oil and add the minced red onion. Saut\u00e9, stirring, until soft and translucent but not browned, 3\u20134 minutes. Remove from the heat and set aside to cool. In a large bowl soak the bread in the milk until absorbed, then using your hands rub the bread into crumbs. Add the chicken, \u00be tsp. salt, \u00bd tsp. freshly ground black pepper, chives, feta, half the dill and half the lemon zest. Add the cooled saut\u00e9ed onion and use your hands to fold all the ingredients together, being careful not to overwork the meat. Place the onion skillet back on the heat and fry 1 tsp. of the meat mixture on both sides to cook it through; taste and add more salt to the meat if needed, mixing thoroughly with your hands. Using wet hands, form the mixture into 1\u00bd-inch balls and arrange on a lined baking sheet. Refrigerate at least 1 hour or up to overnight; freeze if desired and defrost before proceeding with the recipe. When ready to cook, brown the meatballs on all sides in olive oil and return to the baking sheet. Finish cooking in the oven while you make the pan sauce. Heat the same skillet you cooked the meatballs in and add the wine and shallot; deglaze the pan and reduce the wine to just a T. or so, then add the remaining lemon zest, the lemon juice and the heavy cream. Whisk to combine, season with salt and pepper and stir in the remaining dill. Keep warm. In another skillet melt the butter with 2 T. olive oil over medium-high heat and add the asparagus. Pan roast, turning and basting, until the spears are bright green and tender, about 6\u20138 minutes total. Season with salt and pepper and set aside to keep warm. Remove the meatballs from the oven and add to the pan sauce, rolling them around to coat. Serve with asparagus on the side, garnished with extra dill.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus 1 cup red onion, minced extra-virgin olive oil 2 slices country-style bread \u00bd cup milk 1\u00be pounds ground chicken, both dark and white meat together 2 cloves garlic, grated pinch chili flakes sea salt and freshly ground black pepper \u00bd cup minced chives 2 ounces crumbled sheep-milk feta \u00be cup chopped dill, divided juice and zest of 1 lemon, divided \u00bc cup white wine 1 shallot, minced 1 cup heavy cream…<\/p>\n