Italian-American·Main Course
Bacon-Infused Chicken Meatball
Chef John reveals the secret to tender, flavorful chicken meatballs: a touch of pork fat (bacon) and a specific chilling technique that ensures a perfect, meaty texture rather than the typical dry or mushy result.
Prep
90m
Cook
40m
Total
130m
Serves
4
Method
- 01
Cut the chicken thighs and pork fat (or bacon) into small pieces. Mix them together on a plate and spread uniformly. Place in the freezer for 15 minutes until very cold and firm.
Watch · 0:26
- 02
Prepare the bread crumbles by removing the crusts from French bread and crumbling the interior. Sauté the diced onions in olive oil until softened and let cool slightly before adding to the food processor.
Watch · 2:13
- 03
In a food processor, combine bread crumbs, sautéed onions, garlic, red chili flakes, black pepper, crushed fennel seed, kosher salt, parsley, and white wine. Add the partially frozen chicken and fat. Pulse the mixture in short bursts (pulse, pulse, pulse, spin) until it forms a coarse meat ball. Avoid over-processing into a fine paste.
Watch · 4:00
- 04
Transfer the meat mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour to firm up the texture and develop flavors.
Watch · 5:28
- 05
Divide the chilled mixture into 12 equal portions (approximately 2 ounces each). Wet your hands with cold water and roll each portion into a smooth, round ball. Place them on a baking sheet lightly greased with olive oil.
Watch · 6:35
- 06
Roast in the center of a 425°F (220°C) oven for about 18 minutes. For extra color, broil for an additional 1-2 minutes. Transfer the roasted meatballs into a simmering tomato sauce and cook for another 15–20 minutes. Garnish with Parmesan and parsley before serving.
Watch · 6:41
From Chef John
“If you're not cheating, you're not trying.”
“Damp hands make smooth balls.”
“That my friends, believe it or not, was better than ninety percent of the meatballs I've ever had in my life.”