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You’ll find me digging up the mini chicken balls in this oh-so-tasty pasta and grilled vegetable dish. So versatile, it can be used as an appetizer, side, salad, or main dish — whatever the occasion calls for! See this roundup for more weeknight dinner ideas.
1 pound (450 grams) Tuscanini Penne Pasta, cooked according to package directions
1/4–1/3 cup Haddar Creamy Italian Dressing
basil, to taste
salt, to taste
pepper, to taste
1 each red and yellow pepper, deseeded and cut into chunks
4–5 button mushrooms, cut into thick slices
1 small zucchini, cut into thick slices
Bartenura Olive Oil, for drizzling
1/4 teaspoon each basil, salt, and sugar, or to taste
black pepper, to taste
1 pound (450 grams) ground chicken
3 tablespoons Gefen Bread Crumbs or challah crumbs
1 egg
1/4 teaspoon Gefen Onion Powder
garlic, to taste
oil, for frying
pepper, to taste
Preheat oven to 450°F (230°C). Place vegetables on a Gefen Parchment Paper-lined baking sheet and drizzle with oil. Sprinkle basil, salt, sugar, and pepper to taste and bake, stirring once or twice, until softened and beginning to shrivel, around 35–40 minutes.
Remove from oven and place in large mixing bowl.
In a medium-sized mixing bowl, combine all chicken ball ingredients; stir until mixture is smooth.
Heat oil in a medium saucepan. Form one-inch (two- and- a- half-centimeter) balls from the mixture and drop them into the pan. Fry, turning balls on all sides, until golden and cooked through.
Place cooked penne into mixing bowl and stir until all ingredients are thoroughly combined and juices are incorporated. Stir in Italian dressing, adding additional dressing as desired. Season with additional basil, salt, and pepper, to taste.
Photography: Hudi Greenberger Styling: Renee Muller
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