Best friend duo Daniel Holtzman and Michael Chernow of the incredibly delicious restaurant, ‘The Meatball Shop’ walk you through the ultimate Chicken Meatballs and Honey-Roasted Carrots with walnuts, prunes and mint.
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
COOK’S NOTE: Preheat oven to 450 degrees before the cookalong begins.
Makes 24 meatballs and 2-4 servings of carrots
For the Meatballs:
- 2 pounds ground chicken (preferably coarsely ground thigh)
- ½ cup breadcrumbs
- 2 eggs
- ½ cup chopped fresh parsley
- ¼ cup dry white wine
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground fennel seed
- 1 teaspoon freshly ground black pepper
For the Carrots:
- 8 Large carrots, cut into 3″x1″ pieces – like thick cut fries
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 cup honey
- 1/4 cup pitted and chopped prunes
- 1 tablespoon olive oil
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted walnuts
- 1/2 teaspoon salt
- Squeeze fresh lemon juice
- 2 Large mixing bowls
- Baking Dish (9 x 13)
- 2 small bowls
- Baking sheet or roasting pan
For the Chicken Meatballs:
Add all ingredients to a large mixing bowl and mix thoroughly. Portion and roll the meatballs into 2 oz spheres (large golf ball) making sure to pack them firmly. Arrange the meatballs on a large, 9×13 baking dish and roast until cooked through, about 17 minutes (165 °F).
For the Carrots:
Toss carrots in a large mixing bowl with oil, coat thoroughly, add salt and toss to coat. Lay the carrots on a baking sheet or roasting pan evenly dispersed and do not touch each other.
Combine the honey and 1/2 cup warm water in a small bowl and stir until mixed thoroughly. Drizzle the honey mixture over the carrots and place in the oven. Roast until all of the water has evaporated and the carrots are soft and beginning to brown, roughly 35 minutes. Keep an eye on them as ovens vary and this could go quick.
While the carrots are roasting, prepare the topping. Mix the prunes and olive oil in a small bowl. Work the mixture so that the prunes are thoroughly coated and not sticking together. Add mint, walnuts, salt and lemon juice and mix thoroughly to combine.
Remove the carrots from the oven and arrange them in a serving dish, spoon the toppings all over and serve.
Fifteen Minute, Four Ingredient Spaghetti Carbonara
Chef Rocco DiSpirito is in a rush to get this four ingredient spaghetti carbonara or bacon, egg and cheese pasta, on your table in no more than fifteen minutes!
Keywords: Spaghetti, Carbonara, Rocco DiSpirito
Recipe Yield: 2 Servings
Preparation Time: PT10M
Cooking Time: CT15M
Total Time: TT25M
Recipe Instructions: Ingredients: 2 oz guanciale, pancetta, or bacon, cut into 1 1/2” x 1/2” strips. 6 oz dry spaghetti 3 egg yolks 1/4 cup grated pecorino Romano or Parmigiano Reggiano cheese Fresh black pepper Instructions: Boil pasta in 3 quarts lightly salted water. Sauté guanciale until translucent and tender. Place egg yolks and pecorino in a large bowl. Mix them together with a fork or whisk. When pasta is 90% cooked, using tongs remove from water (allow water to adhere) and add to egg & cheese mixture. Toss until sauce is creamy, add guanciale and fat, and season with black pepper. Serve in two bowls with more pecorino and fresh black pepper.