Mini Chicken Meatballs with Crispy Potatoes and Romesco

Mini Chicken Meatballs?! You mean they’re tiny and bite-sized and perfectly loaded with Parmesan cheese?! Yes, friends. That’s exactly what I mean.

A few days ago I posted a recipe for that super quick 5 Minute Romesco Sauce. You were happy, I was happy, your blender was happy – in general we all liked what was going on with that sauce .

But then I went and made lots of things with the sauce, one of those things being Mini Chicken Meatballs, and I was convicted – what kind of food blog friend would I be if I didn’t also show you the most delicious way that this sauce has manifested itself into a full blown dinner recipe? Not a good one. This is Deliciousness Level: Shout From The Rooftops and so that’s exactly what I’m going to do except my rooftop is more like a little corner of the internet and my shouting is more like nerdy-fast fingers flying across a keyboard. BUT WE’RE DOING THIS.

Mini Chicken Meatballs (plus crispy potatoes plus two kinds of sauce not even sorry), here we come.

I’m not going to lie to you – we made these a few times and I started to get a little sick of them after a while. It was mainly for two reasons – 1) they were in my life for like 8 meals in a row, and 2) they were too big.

Enter: Mini Concept.

I wanted them to keep their round shape better than the large ones, and I also wanted them to have a higher surface area to inside ration (these are the crazy things I think about when it comes to food). So we made them into these little mini two-bite meatballs and BOOM. Just like that, all was right in the chicken meatball world.

They get perfectly golden brown (with a good balance per bite of outside to inside textures) and they can be eaten in just two bites with a fork – no need to cut anything in half just to get a good amount of sauce coverage.

Speaking of sauce coverage.

I’ll just tell you what I did and you can take it or leave it:

I pan-fried the mini chicken meatballs and the potatoes. I topped it all with Romesco Sauce which I had simmered for a while with some water to make it the right consistency. I added some leftover chimichurri from our arepa party the night before. Topped with parm and parsley? Doneso.

What you could do with these Mini Chicken Meatballs:

• Cook it all in the crockpot. Meatballs won’t get as pretty, but it will work. We tried it.
• Bake it. Also tried this. Again, the Mini Chicken Meatballs will be more of a pale-ish color situation vs. that nice golden brown, but think of the Instagram surfing you could get in with all that saved time.
• Freeze it. Either freeze the fully cooked meatballs or freeze them raw so they can be popped into the oven or the crockpot at a hangry moment’s notice.
• Use a different sauce. I adored this Romesco sauce with it (especially when turbo boosted with a few spoonfuls of chimichurri) but you could quite easily use another sauce with excellent results. The meatballs shall forgive. If you’ve got a good jar of something or another favorite homemade sauce recipe, feel free to use and DEFINITELY leave me a comment to tell me about it.

So there it is – kind of an unusual one for Pinch of Yum maybe -> a big bowl of beautiful golden browned Mini Chicken Meatballs + Crispy Potatoes all loaded with Romesco Sauce and Chimichurri.

Mwah.

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Mini Chicken Meatballs with Crispy Potatoes and Romesco

Author: Pinch of Yum

Serves: 8

 

Ingredients

Mini Chicken Meatballs:

• 2 lbs. ground chicken
• 2 eggs
• 1 cup Parmesan cheese (grated very finely)
• 1 cup breadcrumbs
• 4 cloves minced garlic
• pinch of dried oregano
• ¼ cup olive oil
• 1½ teaspoons salt

Other Stuff:

• 1½ lb. baby golden yukon potatoes, cut into small bite sized pieces
• additional olive oil for pan-frying
• Romesco sauce
• Chimichurri sauce if you wanna get ambitious
• salt to taste

Instructions

1. MEATBALLS: Combine all the meatball ingredients in a large bowl until well-mixed. Roll into small 2-bite balls and place on a large baking sheet. Add more breadcrumbs if necessary to get the mixture to hold its shape when rolled. Heat a little bit of olive oil in a large non-stick or heavy bottomed skillet over medium heat. Add the meatballs in batches and turn every few minutes until the exterior is golden brown and the inside is fully cooked.
2. POTATOES: In the same pan that you fried the meatballs, pan-fry the potatoes for about 10 minutes with a little more olive oil and salt. They should be golden brown and crispy when finished.
3. Serve the meatballs with the potatoes and any and all sauces you love. Namely, ROMESCO SAUCE. You can do the sauce hot or cold, and you can compliment it with a bright and herby finish like chimichurri or just a little extra lemon juice, salt, pepper, and Parmesan. If you do the sauce hot, I recommend simmering it first with a little bit of additional liquid to help it loosen up.

3.5.3208

 

 

MORE DELICIOUS SLOW COOKER RECIPES:

Crockpot Braised Beef Ragu with Polenta

Quinoa Black Bean Crockpot Stuffed Peppers

Crockpot Quinoa Chicken Primavera

Honey Glazed Crockpot Chicken Adobo

Easy Crockpot Carnitas

Slow Cooker Creole Chicken and Sausage

Super Easy Skinny Veggie Crockpot Lasagna

Crockpot Red Lentil Curry

Crockpot Chicken Wild Rice Soup

 

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Food Blogger Pro Open Enrollment

Gather round, grab your friends, your family, pals, neighbors, coworkers. Okay, maybe not your neighbors and coworkers, but lean in, guys – I have something important to share.

Food Blogger Pro’s spring registration is now open. OPEN! As in doors wide ooooopen for 6 more days.

And we’d love for you to be a part of this community.

When I first started Pinch of Yum, I had no idea what this lil’ blog would grow into. I just knew that I had to share my love for all foods fried, cooked, raw, tossed together, smothered in sauce, baked, creamed, and topped with an egg with anyone who would listen.

Over the next few years as we continued to develop Pinch of Yum, Bjork and I learned so much valuable information from our own mistakes and experiences as well as learning from the input and help of others. All of that information contributed to Pinch of Yum’s growth in a huge way. Now, 6 years later, Pinch of Yum has grown into a vibrant community that consistently makes us feel like we are the luckiest people alive to be able to do what we do (namely eating arepas) and call it “work.”

This is where Food Blogger Pro comes in.

Food Blogger Pro is an online learning community where busy food bloggers (and a handful of non-food bloggers too) efficiently connect and learn how to take their blogs to the next level.

We know how important having a community of support is to a blog’s success so we want to make our knowledge, our experience, our don’t-do-this and YOU GOTTA TRY THIS insights available to you.

A quick little quiz:

1. Do you love food, nutrition, recipes, community, and/or the internet?
2. Have you been wanting to improve your photography and understand your camera better?
3. Have you ever been told you should start a blog?
4. Do you have a blog already?
5. Do you wish your blog had more traffic?
6. Does SEO scare you?
7. Do plugins and HTML and analytics sound like foreign language?
8. Have you ever wanted to turn your blog into a source of income?

If you answered yes to any of the above, Food Blogger Pro was created to meet your blogging needs.

Whether you’re just starting out or simply want to kick your content up a notch, Food Blogger Pro is a community where you can connect with others bloggers as well as get all your blogging related questions answered in one place.

Take a virtual tour!

VIDEO COURSES

Right now we have over 300 videos available to you as soon as you register. These videos cover everything from Getting Started, Building Traffic, Generating Income, Food Photography, and Creating an eBook. Plus! Each video comes with full transcript so you can find your favorite insights like a true speedster.

LIVE EVENTS

Every month we host a Live Q&A where Bjork and I (or a featured industry expert) answer questions about this crazy world of online biz building, including everything from Facebook ad targeting to photography to email management (boring, but important!). Plus, as a member, you get access to all our previously recorded Q&A sessions and can jump around from question to question to see answers to the parts of the Q&A that were most relevant to you. Double win.

FORUM

What to even say about the forum? It’s so fun, it’s extremely active, and it is your go-to place for crowd-sourcing an answer to difficult questions. Members (and the FBP Industry Experts, see below…) are incredibly generous with their feedback. You’ll find not only technical information here but inspirational and motivational encouragement as well. I LOVE THE FORUM.

EXPERTS

One person can’t know it all, which is why we are so excited to bring you the *best of the best* to teach you exactly how to win in all the different areas of blogging. These experts are available through our community forum to answer questions for you about their area of expertise.

NUTRITION LABEL TOOL

The nutrition label generator offers a quick and easy way to create a label that you can include in your recipe posts. I include one in (almost) ever post I publish.

COMMUNITY

But my personal favorite part of the whole operation? THE COMMUNITY!

Hear me out here: nothing works without a strong base of like-minded people pushing you to achieve your goals and become better at your craft. And within Food Blogger Pro, there is no shortage of community! We have member-led discussions, tons of insightful forums (as mentioned before) and a few of us have even had the chance to meet each other in person at conferences this year. 

Here’s a picture of our FBP meet up from the Everything Food Conference last week. Thanks to Brittany for this picture!

 

$29/month (or $279/year).

No fine print and no commitments. We think the best contract is no contract, so you can cancel at any time.

What if I can’t afford a full year of membership?

You can pay month to month and still take advantage of all of our resources. Plus you can cancel anytime!

What if don’t have a blog, and I just want to learn more right now?

Everyone is welcome. We even have a course called Getting Started where we walk you through step by step on how to start your blog from the very beginning.

What if I need help with my blog but I don’t write about food?

We welcome you! About 10-15% of Food Blogger Pro members have blogs that are focused on subjects outside of food. Even though most of our resources and content are written with food blogs in mind, you can still take the basic principles and apply them to your own blog.

Can I wait and sign up next month?

After June 2nd we close the public enrollment and move to a waiting list.

Here is some feedback we’ve gotten from members. All of these are quotes from unsolicited emails or messages.

“Totally LOVING FBP! I’ve been blogging for a number of years and was hesitant to sign up as I was worried it would be too basic. OMG – I’ve learned SOOOOO much over past few weeks already.” – Michele

“I truly believe the smartest decision I made when I decided to go for it was to purchase this service. I have found FBP to be an amazing resource and I dare say I might have gotten frustrated to the point of quitting with setting up the website if not for the videos and the answers I found in this community.” – Jeff

“I’ve been blogging since 2008 and have taken many courses, read books, gone to conferences, etc. Being a member of FBP is one of the most helpful tools I’ve used so far.” – Stacie

“I set a goal to double my blog revenue within three months and, with the info provided by Food Blogger Pro, I was able to accomplish that goal in under 30 days! My revenue was already fairly large, so this was no small feat. This website and all of the easy to follow information is beyond valuable.” – Beth

“Just wanted to shoot you guys a BIG THANK YOU! The food photography and styling videos on Food Blogger Pro have made a huge difference in my food photos. Lindsay is an incredible teacher. She makes topics approachable because the way she explains things is easy to follow, but super informative. A recipe of mine was recently picked up by The Huffington Post.” – Theresa

✖️Food Blogger Pro is NOT for you if you:

1. Have lots of time to research all the answers to your blogging challenges;
2. Are confident in your game plan for building traffic and income;
3. Are already connected with a supportive group of bloggers.

✔️Food Blogger Pro IS the right fit if you:

1. Feel isolated and unsure of how to get connected in the food blogging community;
2. Feel like you could be doing more with your traffic and income;
3. Need a time-saving solution for getting answers to your blogging questions.

Alright – that’s a wrap on my end. Just one last reminder that enrollment is open until June 2nd at 11:59PM CST.

We’d love for you to join!

Click here to sign up for Food Blogger Pro.

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5 Minute Romesco Sauce

Romesco Sauce! Roasted red peppers, plum tomatoes, olive oil, garlic, parsley, salt, and a squeeze of lemon juice? Put this on everything = food goals achieved.

Here’s the deal. This beautiful thing I’m showing you is called Romesco Sauce and it is in the business of saving the Summer Meal.

You know, the Summer Meal for the day where you’ve been outside all day or a lot of the day or, to be honest, none of the day (!!!!) which means that now it’s 6pm and you need to get outside ASAP because SUMMER IS AMAZING. It’s the day when the best possible meal would be one that could involve as little time as possible indoors.

Related Terms –> Grills. Sunsets. Margs. Chicken. Brats. Veggies. Sangria. Decks. Potatoes. Burgers. Juicy Lucys (Minnesota represent). Friends. Music. Smores. Bonfires. Help I can’t stop drinking romesco sauce.

Let’s get this happening up in your life right. now.

Do you have a blender? And do you have a small spatula to preserve every last lick? Awesome – then we are set.

Plop these items in your blender (guys for once in our lives, not the food processor because JUST SAYING it might maybe explode all over your white kitchen which would make this more like 20 minute bad mood Romesco Sauce). Give them a go-round a few times till everything gets nice and friendly with each other:

• Roasted red peppers – you can make your own and we’ll all be proud of you! but it’s summer and the whole point here is to NOT spend a ton of time in the kitchen so the rest of us will be over here with our jarred roasted red peppers and we’ll be proud of ourselves, too.
• Plum tomatoes – canned is nice because they don’t get quite as watery and frothy, but HECK YES it’s summer and HECK YES there are tomatoes growing in your garden and HECK YES you can use them here.
• Almonds – they make it more textured and more thickened and generally just satisfying and interesting. which is just how I like my food.
• Olive oil – we’re talking creamy-like emulsion here. DREAMS COMING TRUE.
• Lemon juice, Garlic, Parsley, Salt

ANNNNND GO.

And just like that, you made the ultimate sauce with which you can create hundreds of summer meals. YOU ROCK!

Do we even need to talk about what this sauce could be paired with or is your mind already spinning with ideas? (Leave a comment I’m greedy for your ideas )

Most recently, I had this Romesco Sauce over chicken mozzarella meatballs (but for real) and crispy potatoes which basically makes the BEST combo for meal prep. In case you’re wondering, I made broccoli to go with it which conveniently got charred to a crisp and wasn’t able to join the party. Some things are just not meant to be, amiright?

Romesco Sauce plus poached eggs sound pretty amazing, as does grilled chicken slash grilled ANYTHING with a shmear of this over top.

This is the lifesaver of the Summer Meal and I think you’re going to love it because around here we are lovers of all the sauces. Cheers to you and your Romesco Sauce adventures. Go forth and be saucy!

Print

5 Minute Romesco Sauce

Author: Pinch of Yum

Serves: 2 cups sauce (about 4 servings)

 

Ingredients

• 1 12-ounce jar roasted red peppers
• 4-5 plum tomatoes
• 1 cup raw almonds
• ¼ cup fresh flat leaf parsley
• 1-2 tablespoons olive oil
• 1 teaspoon salt (more to taste)
• 2 cloves garlic
• juice of half a lemon

Instructions

1. Pulse everything together in a blender until it's texturally right for you (I like it right between chunky and smooth - I leave a little texture with the almonds, but it's mostly a smooth emulsion).
2. Serve hot or cold with grilled chicken and vegetables, crispy potatoes, eggs... the possibilities are endless.

Notes

Use with grilled meat and veggies, crispy potatoes (my favorite!), eggs, and more.

You can used sliced almonds but since you'll be able to pack more into a cup, use about ¾ cup vs. the whole almonds where you would use a full cup.

This is a very forgiving recipe. Add or subtract as you like, but note that the almonds help thicken the whole thing so don't omit those!

3.5.3208

 

 

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