Chicken - Arugula Meatballs *

(for 6 - 8 people)
2 lbs. ground chicken (use all white meat or a mixture of white and dark)
2 cups fresh unseasoned bread crumbs
3/4 cup grated Parmesan Cheese
1 yellow onion grated
1 celery stalk grated
3 garlic cloves minced
1/3 cup golden raisins chopped
2 oz. pine nuts (or sunflower seeds) chopped
1/2 cup of arugula pesto (recipe follows)
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 eggs
1 bunch of arugula washed well, drained, stems removed and chopped.
4 Tablespoons of olive oil
1/2 cup dry white wine
1 pound capellini, cooked al dente
Arugula Pesto
5 cups firmly packed arugula, washed well, drained and stems removed
1/2 cup pine nuts (or sunflower seeds)
Juice of 1 lemon
9 garlic cloves, crushed or minced
1/2 cup olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
In the bowl of a food processor, combine the arugula, pine nuts (sunflower seeds), lemon
juice and garlic. Process until a paste forms, then slowly add the olive oil and process
until the mixture is smooth. Add the Parmessan, salt and pepper and process till well
mixed. Refrigerate until ready to use.
Now you're ready to make the meatballs In a large bowl combine the chicken, 1/2 cup of the bread crumbs, 1/2 cup of the
Parmessan, the onion, celery, garlic, raising, pine nuts (sunflower seeds), 2 Tablespoons
of the Arugula Pesto, salt, pepper and eggs and mix well. Add about 1 cup of the
chopped arugula to the chicken mixture and mix well.
Shape the mixture into 2 inch round meatballs (you'll end up with 18 - 20). Lightly roll
each meatball in the remaining breadcrumbs and chill for 1 hour until ready to cook.

In a large skillet over medium high heat, heat the olive oil until it is hot and cook the
meatballs in 2 small batches for about 2 minutes before turning them over to brown all
over - it is important not to turn them over too quickly at first or they might fall apart. Let
them form a golden brown, crusty exterior before turning. The browning time will be 6 8 minutes. Reduce the heat and cook 4 to 6 minutes longer, add more olive oil if
necessary. Remove the meatballs from the skillet and keep them warm.
Add the wine to the skillet and deglaze, scraping all the brown bits from the bottom. Add
the cooked pasta, the remaining pesto and the meatballs to the skillet and toss in the
remaining arugula. Cook about 1 minute, just until the arugula wilts. Remove from the
heat and sprinkle with parmesan cheese. Serve immediately.
*Adapted from a recipe featured in Victoria Magazine, January 2003