Friday, August 12, 2011

Carmela Soprano's Little Chicken Meatballs in Tomato Sauce

Don't get upset.

The recipe for Little Chicken Meatballs is in the Graduation Parties chapter of 
Carmela's Entertaining with the Sopranos. 

I know the graduation season is long gone.
The stores have Back-To-School sales.
Yeah... Time flies when you're having fun.

Anyhow, I don't think this is only for June.
I mean, along with the meatballs, there's also a recipe for Tomato Sauce.
In the same chapter.

Tomato Sauce only for graduation parties?
Yeah, right.i
Give me a break.

Somebody really has to have a word with that editor.
I know I've said he must be a relative of Carm's.
But he makes Christopher look like a genius.
That's saying something.
Even when Christopher's not stoned out of his mind.

Back to the meatballs...
Remember how the past two weeks, Carm's used breadcrumbs "homemade 
This time she uses fresh bread crumbs made from Italian or French bread 
She also uses freshly grated Parmigiano-Reggiano and coarsely chopped pine nuts.
And, you guessed it, finely chopped fresh flat-leaf parsley.

I left the crusts on.  
Who could tell crust from chopped nuts?
I used pre-grated Parmesan and that old standby, dried parsley.
About the pine nuts, put them in a sandwich bag and smash them with a hammer.
Did that ever feel good!

Oh, big hints:
Make the meatballs the same size.
The meatballs can be prepared ahead, cooled, covered and refrigerated.

If you've just crawled home from a Back-To-School sale, listen up.
There are chicken and turkey balls in the frozen food section.
Yeah, really.
Right next to the frozen beef meatballs.
Give yourself a break.
Throw some pine nuts in the sauce and serve with Parmesan and parsley.

                              Little Chicken Meatballs

Preheat oven to 350º
Lightly oil a large roasting pan

Soak until the milk is absorbed
1/2 Cup fresh bread crumbs
1/4 Cup milk
Lightly squeeze the bread crumbs.

Mix together thoroughly in a large bowl
the soaked bread
1 pound ground chicken or turkey
1 large egg, beaten
1/2 Cup freshly grated Parmigiano-Reggiano (Parmesan)
2 Tablespoons coarsely chopped pine nuts
2 Tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon salt
Freshly ground pepper

Rinse your hands with cold water.
Shape the mixture into 1-inch meatballs.
Place the balls in the prepared pan.
Bake the meatballs about 12 minutes, until lightly brown.

Pour into a large heavy saucepan 
1 1/2 Cups Tomato Sauce
Bring to a simmer over low heat.
Add the meatballs and cook 10 minutes, stirring occasionally.
Add water if the sauce is too thick.
Serve hot, with a sprinkle of fresh flat-leaf parsley.

Would I make Little Chicken Meatballs again?
Only I'd use the frozen chicken balls.
Especially in the summer.

Another recipe down.  Eight more to go.

1 comment:

  1. Hi Margaret!

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