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.
- 1 pound chicken sausage
- 1/2 pound boneless chicken thigh, diced
- 1 tablespoon marjoram
- 1 egg, lightly beaten
- 1/4 cup chili flakes
- 1/2 cup bread crumbs
- 1/4 teaspoon fennel seeds
- 1/2 cup tomato sauce
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.