Breakfast Chicken Meatballs Recipe
Sub out sausage for chicken meatballs come brunch
We got our hands on the reicpe for breakfast chicken meatballs from The Fourth, a restaurant in NYC's East Village, which is a neighborhood famous for fantastic brunches.
"The chicken is a nice, lighter alternative to all-pork sausage for breakfast. This is a very popular item at the restaurant, served with a poached egg, tomato ragout and Parmigiano-Reggiano cheese," says Executive Chef Marco Moreira. But you can top it with a fried egg and serve it on roasted potatoes or anything you like! Here's our best basic tomato sauce recipe. The rest is up to you.
Stir together sausage, chicken, herbs, eggs, chili flakes, bread crumbs and fennel seeds in large bowl.
Shape meatballs into 1 1/2 inch diameter size. Place onto aluminum foil lined broiler pan.
Bake in oven until brown approximately 20 minutes.
Braise in liquid for 2 hours at 350 degrees until no longer pink in center.
Serve over polenta, top with tomato ragout and Parmesan Reggiano.