Antipasto Chicken Meatballs
Ahh my 3 day migraine is finally gone, so I can finish doing my posts! How exciting. I felt like the laziest person on earth for 3 days…I really didn’t do anything at all. I slept…if that counts. So today my son and I got a bunch of stuff done…and he helped out without being asked. His dad has played such a big part in keeping him in line…its nice he doesn’t give me too much attitude anymore. I guess all he needed was his dad home from Korea…that has been great for all of us actually! I am glad we don’t have to deal with separation anytime soon 🙂
Anyway…I have been thinking of different types of meatballs I can make…I have a bunch (12). This would be an antipasto take on one with homemade Italian dressing. I made these the other day with the Greek ones…we had a website tester meatball night…?
1 lb ground chicken
5 pieces salami, chopped
5 pieces capocollo, chopped
5 pieces prosciutto, chopped
1/2 cup pancetta (Italian bacon), chopped
8 artichoke hearts, chopped
1/2 onion, chopped
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
1 Tbsp oregano
1/2 Tbsp basil
1 tsp salt
1 tsp pepper
dash of red pepper flakes
For the Italian dressing:
3/4 cup good extra virgin olive oil
1/4 cup red wine vinegar (or white wine…whatever)
2 garlic cloves, cut in half
1 Tbsp brown mustard
1/2 tsp red pepper flakes
1 Tbsp basil (fresh is better)
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper
First, make the dressing because its easy and you want it to sit in the fridge for a little bit. Mix all ingredients in a jar or container for dressing. The better the olive oil, the better it tastes.
*Some people mix theirs with canola oil, but if your olive oil is really good you don’t want to do that. I got mine at the German marketplace from this guy selling oil from Italy. It was 16 euro and won best olive oil in Italy….I am bragging haha its really good.
Set the dressing in the fridge until you are ready to use it.
Preheat your oven to 350 degrees.
Heat a small pan on medium heat, and add your pancetta. The one I got was already chopped into small cubes. Cook for about 6-7 minutes.
In a large bowl, mix all your meatball ingredients including the pancetta you just cooked. Once combined, roll into small meatballs, and place in a large Pyrex or baking dish.
Once you have rolled all the meatballs, place the dish inside the oven and cook for 30 minutes, until cooked through.
Drizzle the dressing over the meatballs, or use it for dipping.
Recipe makes 20 meatballs
Each meatball with Italian dressing is less than 1 carb.
*Store bought dressing will be higher in carbs because they add sugar. You are supposed to, but obviously I leave that out now.