Mini Chicken Meatballs with Crispy Potatoes and Romesco
Mini Chicken Meatballs:
2 lbs. ground chicken
1 cup Parmesan cheese (grated very finely)
1 cup breadcrumbs
4 cloves minced garlic
pinch of dried oregano
¼ cup olive oil
1½ teaspoons salt
1½ lb. baby golden yukon potatoes, cut into small bite sized pieces
additional olive oil for pan-frying
Chimichurri sauce if you wanna get REALLY punchy
salt to taste
MEATBALLS: Combine all the meatball ingredients in a large bowl until well-mixed. Roll into small 2-bite balls and place on a large baking sheet. Add more breadcrumbs if necessary to get the mixture to hold its shape when rolled. Heat a little bit of olive oil in a large non-stick or heavy bottomed skillet over medium heat. Add the meatballs in batches and turn every few minutes until the exterior is golden brown and the inside is fully cooked.
POTATOES: In the same pan that you fried the meatballs, pan-fry the potatoes for about 10 minutes with a little more olive oil and salt. They should be golden brown and crispy when finished.
Serve the meatballs with the potatoes and any and all sauces you love. Namely, ROMESCO SAUCE. You can do the sauce hot or cold, and you can compliment it with a bright and herby finish like chimichurri or just a little extra lemon juice, salt, pepper, and Parmesan. If you do the sauce hot, I recommend simmering it first with a little bit of additional liquid to help it loosen up.