No. 1 : Quick Recipe

Chicken Meatballs with Hot Pepper Jelly Dip

  • About 20 oz Lean Ground Chicken
  • 3 TB EACH Onion and Celery, minced
  • 2 TB Carrot, minced 
  • ¼ Cup Whole Wheat Panko Crumbs, plus more as needed 
  • 2 Large Egg Whites
  • 1 tsp Poultry Seasoning
  • ½ tsp EACH Sea Salt and Freshly Ground Black Pepper
  • 2 TB Grapeseed Oil

Step One

Preheat oven to 350F. Mix all ingredients (except for oil) in large bowl with your hands. Be careful not to pack meat tightly. Start with ¼ Cup panko crumbs, adding more as needed to keep meatballs together. (Make small, uniform meatballs) Place in fridge for at least 30 minutes to firm up.

Step Two

Heat the oil in a large sauté pan on medium high heat. Put the meatballs in, one at a time, and make sure they don’t touch.  Sauté the meatballs until browned.  Place in a 350F oven to finish cooking. The interior should be at 165F on an instant read thermometer. OR these yummy meatballs can be cooked in the oven. Preheat the oven to 400F. Place the meatballs on an oiled  sheet pan and slide them into the oven for 15 – 18 minutes or until the interior is at 165F on an instant read thermometer. Serve them with the red pepper jelly dip.

 Red Pepper Jelly Dip

  • 1 TB Unsalted Butter
  • 2 Garlic Cloves, grated
  • ½ tsp Red Pepper Flakes 
  • ¼ Cup Dry White Wine (or Apple Juice) 
  • ¼ Cup Stone Ground Dijon Mustard
  • 1 ½ Cups Red Pepper Jelly

Melt butter in sauté pan and add garlic and red pepper flakes. Cook and stir until aromatic. Add wine, mustard and jelly. Whisk together in pan and let cook for a few minutes until all ingredients are melded together. Serve with meatballs.

No. 2 : Kitchen Scoop

My favorite red pepper jelly is the one made by the awesome Passionate Preserver – find it here: Red Pepper Jelly

No. 3 : Clever Idea

Make these meatballs into an international sandwich. Tuck them inside a whole-wheat pita pocket with some shredded Napa cabbage and carrots with chopped cilantro and  toss with the pepper jelly sauce.

No. 4 : Cheers!

Adelsheim Pinot Gris
Williamette Valley, Oregon
About $17.00

Bright and crisp, full of the flavor of pears and melons, if you’ve haven’t tried a Pinot Gris from Oregon – you are in for a treat! Pinot Gris and Pinot Grigio are the same grape, but the wines are made differently – typically a Pinot Gris is rounder and fuller feeling in the mouth. You’ll still enjoy clean acidity, just not quite as “mouth-puckering”as a typical Pinot Grigio.

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