Meatballs
- 2 tablespoons olive oil, plus more for sautéeing the meatballs
- 3 thin slices pancetta or bacon (about 2 ounces), chopped
- 2 garlic cloves, minced
- 1 large bunch arugula (about 6 ounces), stemmed and finely chopped
- 1 pound ground chicken or turkey
- 1/2 cup plus 2 tablespoons plain dry bread crumbs
- 1/2 cup freshly grated Pecorino-Romano cheese (about 1 1/2 ounces)
- 2 tablespoons drained capers, chopped
- 1 large egg, lightly beaten
- Salt and freshly ground pepper
Sauce
- 3 tablespoons unsalted butter
- 2 large shallots, minced
- 1/4 cup Cognac or brandy
- One 35-ounce can Italian peeled tomatoes with juice, coarsely chopped in a food processor
- 1 teaspoon finely chopped fresh thyme
- Salt and freshly ground pepper
Directions:
- In a large nonreactive skillet, heat the 2 tablespoons of oil. Add the pancetta and cook over moderate heat until crisp, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the arugula and cook, stirring, until wilted, 1 to 2 minutes. Transfer to a plate and let cool.
- In a large bowl, combine the ground chicken, bread crumbs, cheese, capers, egg, 3/4 teaspoon of salt and 1/8 teaspoon of pepper. Add the arugula mixture and beat until well blended. Roll the mixture by teaspoonfuls into 3/4-inch balls.
- In a large skillet, heat 1/4 inch of olive oil. Add half of the meatballs in a single layer and cook over moderate heat, turning, until browned all over, about 3 minutes. Using a slotted spoon, transfer the meatballs to a large plate. Discard the fat and wipe out the skillet.
- In the same skillet, melt the butter over moderate heat. Add the shallots and cook until softened, about 3 minutes. Add the Cognac, raise the heat to high and cook until evaporated. Add the tomatoes and thyme and season with salt and pepper. Bring to a simmer and cook until the sauce is thick, about 8 minutes.
- Add the meatballs to the sauce and simmer over low heat just until heated though, about 3 minutes. Serve immediately.
From foodandwine.com
