At the beginning of this year I switched from Blue Apron to Sun Basket. I loved my years of using Blue Apron and have referred to some of my favorite recipes numerous times. The main reason for moving away from this meal/recipe delivery service was 100% about eating healthier during the week and not because I didn’t love Blue Apron. Sun Basket offers a lot more recipe choices to pick from, but more importantly they gear their recipes towards dietary choices such as Paleo, Lean & Clean, Gluten-Free, Vegetarian, and Vegan options, which is important to me. The one thing I have not given up is my Blue Apron Wines delivery. I love my little (slightly guilt free) half bottles of wines.
Chicken Meatballs and Fregola Sarda
So, back to one of my standout favorite recipes from Blue Apron… Chicken Meatballs and Fregola Sarda. I have made this recipe at least eight times, not only just for myself and a friend or two but also for a 10-person dinner party. This dish is the ultimate family style crowd pleaser that keeps your dinner guests wanting more.
Chicken Meatballs & Fregola Sarda
Ingredients
- 10 oz Ground Chicken
- ½ cup Fregola Sarda Pasta
- 1 8- Ounce Can Tomato Sauce
- 2 cloves Garlic
- 1 bunch Kale
- 2 Tbsps Grated Parmesan Cheese
- 2 Tbsps Mascarpone Cheese
- 1½ Tbsps Golden Raisins
- 1 Tbsp Capers
- ⅓ cup Panko Breadcrumbs
- ¼ tsp Crushed Red Pepper Flakes
- 1 Pink Lemon
Instructions
- Heat a large pot of salted water to boiling on high. Once boiling, add the pasta and cook 14 to 16 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.
- While the pasta cooks, wash and dry the fresh produce. Remove and discard the kale stems; roughly chop the leaves. Peel and finely chop the garlic. Quarter and deseed the lemon.
- While the pasta continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the kale and half the garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted and fragrant. Add the juice of all 4 lemon wedges and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has cooked off. Season with salt and pepper to taste. Transfer to the pot of cooked pasta and set aside in a warm place. Wipe out the pan.
- In a large bowl, combine the ground chicken, breadcrumbs, remaining garlic and half the parmesan cheese; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 5 to 7 minutes, or until lightly browned.
- To the pan, add the raisins, capers and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomato sauce and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the sauce is slightly thickened and the meatballs are cooked through. Turn off the heat and season with salt and pepper to taste.
- Add the mascarpone cheese and a drizzle of olive oil to the pot of cooked pasta and kale. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Top with the finished meatballs and sauce.
- Garnish with the remaining parmesan cheese. Enjoy!
