Recipes Nugget Markets Signature Recipes
Farfalle with Chicken Meatballs
- Prep time
- 45 minutes PT45M
- Cook time
- 25 minutes PT25M
- Yield
- 4–6 servings
- Difficulty
Great for summer, this dish tastes equally delicious when served hot or cold.
Ingredients
Meatballs:
- 2 ounces olive oil, divided
- 1 teaspoon red chili flakes
- 1 tablespoon coarse ground fennel seeds
- ½ yellow onion, minced
- 2 tablespoons minced garlic
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped basil
- ¼ cup grated Parmesan cheese
- 1 tablespoon kosher salt
- 1 pound ground chicken
Pasta:
- 12 ounces farfalle pasta
- 3 ounces olive oil
- 2 tablespoons unsalted butter
- 5 cloves garlic, shaved thin
- 1 tablespoon red chili flakes
- 3 ears corn, kernels cut from cob
- 1 red bell pepper, julienned
- ¼ cup chopped basil
- 2 tablespoons chopped Italian parsley
- 1 lemon, zested and juiced
- Kosher salt, to taste
- Cracked black pepper, to taste
Preparation
To prepare the meatballs, heat 1 ounce olive oil in a sauté pan. Add the red chili flakes and fennel seeds and sauté for 30 seconds. Add the onion and sauté until translucent.
Transfer to a work bowl and refrigerate to chill. When onion mixture is cold, add all remaining meatball ingredients except remaining olive oil. Mix thoroughly and cook a small amount to check seasoning, adjusting as necessary.
Roll mixture into ½-ounce meatballs and place on a lined baking sheet. Heat a large pot of water to a simmer. Add the meatballs and poach for 1 minute. Remove from the water with a slotted spoon and place on a paper towel to drain.
Heat remaining 1 ounce olive oil in a sauté pan, add the poached meatballs and brown evenly, rolling as needed until they reach an internal temperature of 165°F.
To make the pasta, bring the water that was used to poach the meatballs to a boil. Cook the farfalle according to the package instructions.
Heat olive oil and butter in a sauté pan. Add the garlic and red chili flakes and cook for 30 seconds, then add the corn and sauté for 2–3 minutes, until some of the corn begins to brown slightly. Add the peppers and sauté for 1 minute.
Transfer corn to a large work bowl. Toss with fresh herbs, cooked pasta, lemon juice and zest, and season with salt and pepper. Top with browned meatballs and serve.
