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Chicken Meatballs and Berbere-Honey Brussels

Chicken Meatballs and Berbere-Honey Brussels

recipe c/o Marcus Samuelsson

Ingredients

6 small Ritz crackers, Finely crushed

1/4 cups Heavy Cream

1/2 cups Olive Oil, divided

1 medium Egg

1/4 cups Grated Parmesan Cheese

1/2 tsps Salt

1/4 tsps Cumin

1/2 tsps Smoked Paprika

1/2 tsps Garlic powder

1/4 tsps White pepper

1 pounds Ground dark meat chicken

1 cups Jarred Tomato Juice

Preparation

Chicken Meatballs

Preheat the oven to 350ºF.

In a large bowl, whisk together the Ritz crackers, cream, and half of the olive oil. Add the egg, cheese, and seasonings and whisk until well combined, then add in the ground chicken and mix well.

Roll the chicken into approximately 8 meatballs, each about the size of a golf ball. Place the meatballs on a tray and chill in the fridge for 20 minutes.

Once the meatballs have chilled, heat the remaining olive oil in a nonstick ovenproof pan over medium heat. Add the meatballs and sear, turning, until evenly browned, 4 minutes. Pour over the tomato juice.

Transfer the pan to the oven and bake until the meatballs are cooked through, 10 minutes. Let rest for 10 minutes before serving with the Brussels sprouts (recipe below).

Berbere-Honey Brussels Sprouts with Ritz Crumble

Ingredients: 

For the Brussels Sprouts: 

1 pound Brussels sprouts

½ large shallot, peeled and thinly sliced

1 clove garlic, peeled and finely chopped

1 teaspoon honey

1 teaspoon balsamic vinegar

1 teaspoon soy sauce

Pinch cumin

½ teaspoon berbere

1 tablespoon olive oil

Salt

Black pepper

For the Ritz Crumble: 

8 Ritz crackers, crushed

1 teaspoon berbere or smoked paprika

½ teaspoon cumin

Preparation: 

Preheat the oven to 350ºF. Cut off the ends of the Brussels sprouts, pull off any loose outer leaves, and cut the sprouts in half.

On a baking sheet, toss the Brussels sprouts with the shallot, garlic, honey, vinegar, soy sauce, cumin, berbere, olive oil, and salt and pepper to taste. Roast until caramelized, 15-20 minutes.

While the Brussels sprouts roast, in a large bowl, toss together the Ritz Crumble ingredients to combine.

Once roasted, transfer the Brussels sprouts to a serving platter, then sprinkle over the Ritz crumble. Serve with the meatballs.

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Ingredients

1 grams TBD

1 grams TBD

1 grams TBD

1 grams TBD

Preparation

TBD

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Chicken Meatballs with RITZ Cracker Crumble

Chef Marcus Samuelsson is elevating RITZ to new heights — only on Kittch. Join the Michelin-starred chef as he streams live, making Chicken Meatballs and Berbere-Honey Brussels with RITZ Cracker Crumble on November 17 at 2 p.m. ET.

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