A meatball recipe from "Chez Panisse Cooking," tested by The Seattle Times.
1 pound boneless and skinless chicken breasts
½ pound pork sausage
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1 cup fresh breadcrumbs
¼ cup minced fresh parsley
1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme, crushed
12 grindings fresh black pepper
2 teaspoons olive oil
1 tablespoon olive oil
2 medium onions, peeled and thinly sliced
1 medium clove garlic, peeled and minced
2 (6-ounce) jars marinated artichoke hearts, drained
4 canned whole tomatoes, coarsely broken up
2 tablespoons capers, drained
8 large green olives, pitted and coarsely chopped
3 tablespoons lemon juice, divided
2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme, crushed
1 tablespoon fresh parsley
8 teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup chicken broth
¼ cup freshly grated Parmesan cheese
1. To prepare the meatballs: Cut the chicken into chunks and drop into a food processor, processing until finely ground. Combine with the sausage, egg, breadcrumbs, parsley, thyme and pepper. Form into 1-inch meatballs, wetting your hands to prevent sticking.
2. Heat 1 teaspoon olive oil at a time in a large nonstick skillet and brown the meatballs in two batches. Set aside briefly.
3. To prepare the vegetables: In a large skillet heat the olive oil over medium-low heat. Add the onions and garlic, sautéing until very soft, about 15 minutes. Transfer to a bowl and combine with artichoke hearts, tomatoes, capers, olives, 2 tablespoons lemon juice, thyme, parsley, salt and pepper.
4. Spoon half of the vegetables into a glass baking pan; top with the meatballs and spoon the remaining vegetables over the meatballs. Pour the chicken broth over all.
5. Cover and bake in a preheated 325-degree oven 1 hour. Sprinkle with the remaining tablespoon lemon juice and the Parmesan. Serve with noodles or bread to soak up the juices.
— Adapted by The Seattle Times archives in 1991 from “Chez Panisse Cooking” by Paul Bertolli with Alice Walters.