White Wine Steamed Chicken Meatballs with Romesco Sauce

    • 2 ½ Pounds- Ground Chicken
    • 1 Tablespoon-Sesame Oil
    • 3 Tablespoons-Fresh Ginger-grated
    • 2 Cloves-Fresh Garlic-grated
    • 2 Each-Green Onions-sliced thin, chopped
    • 1 Each-Fresno Chili-chopped fine {or sub jalapeno}
    • 1 Teaspoon-Fish Sauce
    • 2 Each-Eggs-beaten
    • 1 ¼ Cups-Panko Bread Crumbs-toasted
    • To Taste-Kosher Salt/Black Pepper
    • ½ Cup-White Wine-pinot grigio
    • 1 Recipe-Romesco Sauce {see recipe below}

    Directions

    1. Make romesco sauce according to the recipe and leave at room temp if using same day.
    2. Can be made ahead and stored covered in refrigerator.
    3. Preheat oven to 350 degrees.
    4. Combine ground chicken/sesame oil/ginger/garlic/onion/fresno/fish sauce/egg/panko/salt/pepper.
    5. Scoop into small {1 oz. scoop} portions and roll into balls.
    6. Place in a large casserole dish, add wine and cover with aluminum foil.
    7. Place in pre-heated oven and bake for 25 minutes.
    8. Remove foil and allow to rest for at least 10 minutes.
    9. Smear some romesco sauce on a platter, top with meatballs and serve remaining  romesco on side.
    10. Alternate plating, fry/grill/pan sear to crisp meatballs before serving.

    Romesco Sauce

    • 2 Each-Red Bell Peppers-roasted, stem and seeds removed.
    • ¼ Cup-Tomato Puree
    • ¼ Cup-Extra Virgin Olive Oil
    • 2 Cloves-Fresh Garlic-chopped fine
    • ¼ Cup-Italian Parsley-leaves only chopped
    • ½ Cup-Almonds-chopped
    • 2 Tablespoons-Sherry Vinegar {or red wine vinegar}
    • ½ Teaspoon-Chipotle Powder
    • 2 Teaspoons-Smoked Paprika
    • To Taste-Kosher Salt/Black Pepper

    Directions

    1. Place all ingredients in a blender and puree.
    2. Use immediately for refrigerate for up to a week.