Chicken Meatballs Stewed in Tomato Gravy


1-2 Ground SMF Chicken Thighs
1/4 Cup Ground Bacon
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon mace
1/4 teaspoon clove
1/2 teaspoon coriander
1/4 cup minced shallots
1 tablespoon minced garlic
1/2 cup Panko breadcrumbs
3 tablespoons buttermilk

2 cups parmesan
1/4 cup gelatinized poultry stock
1 teaspoon minced thyme
1 teaspoon minced rosemary
1 Tablespoon minced chives
1 Tablespoon minced parsley
1/4 cups cognac
1 egg
1/4 cup lard

For Stewed Tomatoes
2 canned San Marzano Roma tomatoes

2 Vidalia Onions

4 Tablespoons Garlic
3 tablespoons buttermilk
2 tablespoons butter

1/2 bottle of red wine


Mix all meat ingredients together either by hand or with a paddle attachment until combined. Chill mix for 1 hr before scooping. Meanwhile, start stewed tomatoes, begin sweating down garlic and onion. Add Red wine and reduce by half. Add tomatoes and juice, smashed tomatoes in pan.  Add herb bouquet, sugar and seasonings. Reduce heat to a simmer until balls are ready. Scoop 2oz balls on to a lined cookie sheet and Bake at 500 fo 5min. Put balls directly into low simmering sauce for about 15-20min. Serve.

Heather Sinyard