This week's Big Little Recipe upgrades everyday chicken meatballs—perfect to pair with garlicky greens, or whatever strikes your fancy.
In this case, I turn to chicken. Which, if I’m being honest, has always been my last pick when it comes to ground-meat dishes, whether it’s meatballs, meatloaf, meat sauce, you get the idea. Unlike beef or pork, the ground chicken you typically find at the supermarket is all white meat, lean and dry and flavorless.and found a better way: chopping up chicken thighs, pulsing them in a food processor, and ending up with DIY ground chicken.
You could put these toward a million things, and I hope you do. Pile them on tomato-sauced spaghetti. Sandwich them between a warm hoagie with mayo-mustard and bread-and-butter pickles. Plunk them next to tater tots and ketchup. But before you do any of that, serve them with garlicky greens.
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