This recipe for spicy Calabrian chicken meatballs is one you’ll add to your regular rotation. These Calabrese meatballs are so delicious!
I love a good meatball recipe, and this recipe for Calabrese meatballs takes the cake. Calabrian peppers add incredible heat, but the meatballs are moist and delicious. Finished with mozzarella, you can serve these meatballs on subs or with cooked pasta or enjoy them on their own.
Many grocery stores carry Calabrian peppers in oil, but if you can’t find them, use one or two minced Fresno peppers depending on your heat tolerance.
Calabrian peppers can be pretty spicy, so start with a quarter cup (or less!) and add more only if you want a spicier dish.
How to make these Spicy Calabrian Chicken Meatballs:
I love a good meatball recipe, and this one takes the cake. Calabrian peppers add incredible heat, but the meatballs are moist and delicious. Finished with mozzarella, you can serve these meatballs on subs or with cooked pasta or enjoy them on their own.
How to make these Spicy Calabrian Chicken Meatballs:
This recipe is a breeze. First, prepare the meatballs. In a food processor, combine shallot, chili peppers or crushed red pepper, garlic, and fresh parsley until finely minced.
From there, add the minced aromatics and finally the ground chicken and season liberally with salt and pepper.
Roll into meatballs and fry them up, but don’t worry about cooking them through. Transfer to a plate and cover with foil.
Prepare the sauce by frying an onion in the same pan you used to fry the meatballs until softened. Add minced garlic and then minced Calabrian chili peppers. Next, add a touch of white wine or chicken stock and a 15 ounce can of crushed tomatoes. Bring to a boil, add the meatballs, and then reduce heat and simmer, uncovered, for 15 minutes.
To finish the dish:
- Arrange torn fresh mozzarella on top of the meatballs.
- Transfer to the oven for 15 minutes to melt the cheese.
- If you like toasty cheese, crank that broiler until the cheese bubbles and browns.
That’s it!
Spicy Calabrian Chicken Meatballs
Equipment
- Food processor
Ingredients
Chicken Meatballs:
- 1 shallot peeled
- 5 cloves garlic peeled
- ⅓ cup fresh parsley leaves
- 1 red Fresno chili pepper trimmed; or use crushed red pepper
- ¼ cup heavy cream plus more, if needed
- 2 eggs
- ½ cup breadcrumbs or panko plus more, if needed
- 1 pound ground chicken
- Salt and pepper to taste
- 2 tablespoons avocado oil for frying
Calabrian Red Sauce:
- 1 teaspoon olive oil for frying
- 1 yellow onion peeled and minced
- 3 cloves garlic peeled and minced
- ¼ cup Calabrian chili peppers in oil minced
- ¼ cup white wine or chicken stock
- 15 ounce can crushed tomatoes
- Salt and pepper to taste
- Pinch of sugar if needed
- 4 ounces fresh mozzarella torn
- 2 teaspoons extra virgin olive oil optional
Instructions
Prepare the Meatballs:
- In a food processor, combine the shallot, garlic, parsley leaves, and chili pepper and pulse until minced. Remove from the processor and rinse out the processor and set aside.
- In a large bowl, whisk together the heavy cream and eggs. Add the panko or breadcrumbs and set aside for 10 minutes.
- Add the minced aromatics to the bowl of softened panko and season with salt and pepper. Add the ground chicken and season with salt and pepper. Use your hands to combine, being careful not to over-mix. If the mixture seems too dry, add a bit more heavy cream and work it in with your hands. If it feels too wet, add a touch more panko. Be careful not to add too much panko, or else you will end up with chicken bricks.
- Form into tablespoon-sized meatballs and set aside. Note: You can fry up a small piece before making the meatballs to taste them first.
Fry the Meatballs:
- Heat the avocado oil in a wide pot over medium heat. Add the meatballs in batches, and cook for 3-4 minutes per side until browned all over. Transfer to the meatballs and continue frying until all the meatballs brown all over. Cover the plate with foil and set it aside.
Prepare the Sauce:
- If needed, add a touch more oil to the same pan you used to fry the meatballs and turn the heat to medium. Add the diced onion and cook for 5-8 minutes until it softens and turns golden around the edges.
- Add the minced garlic and minced Calabrian peppers and cook for 45 seconds until fragrant.
- Pour in the white wine or chicken stock and bring to a boil. Scrape up any browned bits stuck to the bottom of the pan.
- Add the crushed tomatoes and bring to a boil. Season with salt and pepper and a pinch of sugar, if desired. Add the meatballs, reduce heat, and simmer, uncovered, for 15 minutes.
Melt the Cheese:
- Preheat oven to 400ºF. Arrange the torn mozzarella all over the meatballs and drizzle with 2 teaspoons of extra virgin olive oil. Transfer to the oven for 15 minutes until the cheese is completely melted. If desired, turn on the broiler for 3-4 minutes until the cheese turns golden brown in spots. Remove from the oven.
To Serve:
- Divide the meatballs and sauce between bowls and serve with pasta or crusty bread. Enjoy!
