Build-A-Bowl Part 13: Calabrian Chile Meatballs | The Defined Dish
Build-A-Bowl Part 13: Calabrian Chile Meatballs
25 mins prepServes 4
These Calabrian Chile Meatballs are a fiery twist on a classic favorite. Serve them over farro, rice, orzo, pasta – they are highly customizable to your perfect spice level, making them a hit for individual meals or family dinners.
Preheat the oven to 375F.
In a large bowl, combine all of the meatball ingredients and mix until well combined. Roll into 2-inch round meatballs.
Heat a large, oven safe skillet over medium-high heat. Add the olive oil and when hot, add the meatballs and brown until golden on both sides, 2 mins per side. They don’t need to be cooked through yet.
Reduce the heat to medium and add the crushed tomatoes, white wine, and Calabrian chiles. Gently toss to combine and bring to a simmer. Remove from the heat and sprinkle with the mozzarella and parsley. Transfer to the oven and bake until the meatballs are cooked through and the cheese is golden, 12 - 15 mins.
Meanwhile, Place the broccolini on a large baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Pop that into the oven and bake while the meatballs are cooking until tender, about 10 minutes.
To serve, divide the farro, the roasted broccolini, and 3-4 meatballs onto each plate. Sprinkle with a little more parsley, to garnish, and serve with a lemon wedge! Enjoy!
