Chicken and Andouille Cocktail Meatballs
Ingredients
Meatballs
- 2 pounds ground chicken
- 1 pound andouille sausage
- 1/2 cup chopped green onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell pepper
- 2 garlic cloves, minced
- 1/2 cup Italian bread crumbs
- 1 large egg, lightly beaten
- 1/4 cup heavy cream
- 1 teaspoon Lea & Perrins (Worcestershire sauce)
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 bay leaf
- 1 teaspoon parsley flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- 4 cups chicken stock or broth
- 1/2 cup canola oil
- 1/2 cup all purpose flour
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green bell peppers
- 1 garlic clove, minced
Instructions
FOR THE MEATBALLS: Preheat oven to 400 degrees. Place ground chicken in a large bowl. Remove casing from andouille sausage and slice into 2-inch pieces. Place sausage in a food processor and pulse until coarsely ground; add to chicken and mix with your hands until thoroughly combined. Mix in green onions and remaining ingredients. Shape meat mixture into 1 1/2-inch balls. Place on a large rimmed baking sheet lightly coated with cooking spray and bake until golden brown and cooked through, about 25-30 minutes.
FOR THE GRAVY: Combine bay leaf and next 8 ingredients (through white pepper) in a small bowl; set aside. Place chicken stock in a medium saucepan over medium heat; bring to a gentle simmer. Meanwhile, make a roux by placing the oil in a large heavy skillet (preferably cast iron) over high heat. Gradually add the flour, whisking carefully and vigorously after each addition until smooth. Continue whisking until a milk chocolate roux is achieved. Add the onions, celery and bell peppers; cook whisking constantly for 2 minutes. Add the garlic and seasoning mix; cook an additional 2 minutes. Increase heat on chicken stock and bring to a boil. Gradually add roux mixture to stock, whisking after each addition until dissolved. Stir in meatballs. Reduce heat to medium and simmer for 15 minutes. Transfer meatballs and gravy to a crock pot and serve hot with toothpicks and plenty of French bread. Makes approximately 40 cocktail meatballs.