The Basque region of the Pyrenees between France and Spain is known for its rustic, hearty fare. These chicken meatballs are delicate, but the seasonings in the sauce give them some punch. Serve the meatballs over pasta or a cooked grain such as farro or bulgur.
1/4 cup olive oil
2 large onions, chopped
6 garlic cloves, minced
1/4 pound baked ham, finely chopped
1 red bell pepper, seeds and ribs removed, and chopped
2 tablespoons smoked Spanish paprika
2 teaspoons fresh thyme or 1/2 teaspoon dried
11/2 cups chicken stock, divided
3/4 cup dry sherry
1 (14.5-oz.) can diced tomatoes, undrained
Crushed red pepper flakes to taste
1 large egg
1/2 cup plain breadcrumbs
11/4 pounds ground chicken
Salt and freshly ground black pepper to taste
Vegetable oil spray
1. Heat olive oil in a large skillet over medium-high heat. Add onions and garlic, and cook, stirring frequently, for 3 minutes, or until onions are translucent. Remove 1/3 of mixture, and set aside. Add ham and red bell pepper, and cook for 3 minutes, stirring frequently. Stir in paprika and thyme and cook for 1 minute, stirring constantly.
2. Add 11/4 cups stock, sherry, tomatoes, and red pepper flakes. Bring to a boil and simmer sauce, uncovered, for 15 minutes, stirring occasionally.
3. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
4. While sauce simmers, whisk egg and remaining stock in a mixing bowl, add breadcrumbs, and mix well. Add reserved vegetable mixture and chicken to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
5. Broil meatballs 6-inches from the broiler element, turning them with tongs to brown all sides. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes or until meatballs are cooked through and no longer pink.
Note: The chicken mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat it in a 350°F oven, covered, for 15 to 20 minutes, or until hot.