In 1980, Angelo Mazzone began his restaurant and catering business with three people in downtown Schenectady. Mazzone Hospitality now employs 1,100 people in 23 locations throughout the Capita...
About this recipe
These chicken meatballs are popular at Tavolo and Glen Sanders.
1⁄2 large white onion, small dice
4 tablespoons chopped garlic
Salt, pepper, crushed red pepper flakes
3 teaspoons fennel pollen
5 slices white bread
2 cups milk
2 pounds ground chicken
1 cup chopped fresh basil
2 cups best quality grated pecorino and/or Parmagiana Wondra flour for dusting
Preheat oven to 350°.
Sauté onion and garlic in olive oil, season with salt, pepper, red pepper flakes and fennel pollen, and cook until translucent. Let cool to room temperature.
In another bowl, soak bread slices lightly in milk, then crumble into ground chick- en. Add cooked onion and garlic mixture. Add basil, cheese and salt and pepper to taste.
Form into balls and roll in Wondra flour. Heat olive oil to medium high and sauté balls on all sides until slightly golden brown. Transfer to baking sheet and finish cooking through, about 20 minutes.