These chicken or turkey meatballs are a runaway hit.
HERB-CRUSTED CHICKEN MEATBALLS WITH SMOKED GARLIC AIOLI
For the meatballs:
1 pound ground chicken (or turkey) 2 eggs
2 Tbsp. bread crumbs
1 tsp. onion powder
1 tsp. red pepper flakes
1 tsp. cracked black pepper 1⁄4 cup chopped parsley
1 tsp chopped rosemary
1 tsp chopped thyme
salt to taste
For the garlic aioli:
1 bulb of garlic, roasted 1⁄2 cup mayonnaise juice of one lemon
1 tsp smoked sea salt
Preheat oven to 375 degrees.
Chop herbs and set them aside; use these last.
Drizzle the whole head of garlic with olive oil and smoked sea salt. Wrap a bulb of garlic in a piece of foil nice and tight, pop it into your oven, and roast at 375 degrees for about 30-40 minutes or until the garlic is nice and soft.
Once the garlic is roasted, cool it down until you are able to handle it. Squeeze the bulb and the roasted garlic cloves should easily pop out of the papery part around the garlic. Smash this with the side of your knife to create a paste.
Mix together roasted garlic paste, lemon, mayonnaise, and a little extra smoked sea salt. Set aside to serve with your meatballs.
In a bowl mix together ground meat, egg, breadcrumbs, and seasoning. Stir until evenly incorporated.
Roll into 1-inch balls and then place on a parchment-lined baking sheet. Roast at 375 degrees for 20 min or until the meatballs reach an internal temp of 165 degrees.
Toss cooked meatballs in the freshly chopped herbs and serve with the garlic aioli.
RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
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