I really did not think I was going to be able to publish this recipe. None of the ingredients are obscure, but in our tiny little town you can’t buy ground chicken (at least not without natural flavors added). Sure, the closest store carried it long enough, in a brand I like, for me to get hooked before they stopped. Every time I go there I go ahead and look…still not there. Sigh.
Last time we were in St. Louis, I made sure to buy several pounds of ground chicken at Whole Foods. I had one goal in mind with them, to get a chicken meatball recipe for the blog.
It did not take four times to get the recipe right, but I had not photographed any of them. When it came time to make them one last time, I made sure to go to the farmer’s market and get my weekly supply of basil. It is a very necessary part of the flavor of these. Then I lost it. I still have no clue how, but I was nearly in tears.
I ended up using another herb just to make them look almost right, but they tasted so bland without the basil I could not in good conscience publish these until I made them one last time just to make sure I had the recipe right. But, no more chicken. I gave up, deciding that I might try again after my next St. Louis trip.
It was the first time I missed my three per week publishing schedule I had set back when I started this blog in March. I was sure then I should just stop posting because I already failed, and would continue to fail and what was the point anyway? Then I got a good night sleep, a few deep breaths, and realized not publishing 1 out of 63 posts did not mean automatic failure.
A few weeks later when our fridge died and we had to empty it and the freezer out, to my delight I found another pound of chicken. Now, (if my telling you I felt like a failure for missing one post did not show this), I am dramatic, so I let out a dramatic squeal. There was possibly a dance, and a few more squeals involved. But, I can only own up to so much drama in one post.
Then Mark got the wrong kind of blueberries…and the photos are kind of horrid…but as always (that I have all the ingredients) they tasted delicious . Now, I AM PUBLISHING IT. I definitely can’t stop now because missed post or not, I finally got this easy and delicious Blueberry Chicken Meatballs recipe up. Hooray!
Now, if only I could get ground chicken locally it would be a great day indeed.
- For the meatballs:
- 1 cup fresh blueberries (if frozen see note)
- 14 large basil leaves (1 oz.), chiffonade
- 1 tablespoon chopped fresh parsley
- 1 tablespoon tapioca starch
- ¼ cup grated yellow or white onion
- 1 clove of garlic, minced
- 1⅛ teaspoon salt
- 2 tablespoon coconut flour
- 2 tablespoons fresh squeezed lemon juice
- 1 lb ground chicken thigh
- For the glaze:
- 1 cup white balsamic vinegar
- Preheat the oven to 450 degrees.
- Mix together everything but the chicken thighs and the vinegar. It might clump up at first because of the coconut flour, but just try and break that apart as much as possible. Gently mix in the chicken until just incorporated, being careful not to be to hard and break up the blueberries.
- I like to use a medium size cookie scoop, and then lightly finish shaping these with my hands, but alternatively you can use a spoon to scoop into tablespoon size meatballs. You should get about 18 meatballs. Evenly space them on an oiled sheet pan, or a stone sheet pan (no need to oil a seasoned stone).
- Bake at 450 for 12 minutes.
- Meanwhile reduce the balsamic vinegar by simmering (not boiling, but you can boil then reduce) for 10-12 minutes until it is ¼ - ⅓ the original volume. Do not stand over the pot and inhale. I repeat, DO NOT STAND OVER THE POT AND INHALE. Vinegar particles are not particularly kind to the nose.
- Usually balsamic glazes have sugar added, but it is not necessary here. Simply pour over the meatballs and serve.