Chicken Meatballs with Pumpkin Romesco
September 26, 2017

Chicken Meatballs with Pumpkin Romesco
- Romesco
- 2 cups cubed raw pumpkin
- 1/2 cup pumpkin seeds
- 3 cloves Garlic
- 1 Red Bell Pepper
- 1 Habanero
- 1/4 cup Olive Oil
- 1 tablespoon Paprika
- 1 teaspoon Coriander
- 2 tablespoons Cider Vinegar
- unsweetened almond milk if needed
- Meatballs
- 1 pound Ground Chicken
- 2 slices Bread toasted
- 2 tablespoons Milk
- 1 cup Parmesan
- 1 clove Garlic
- 1 teaspoon Cinnamon
- 1 pinch Nutmeg
- 1 pinch Coriander
- 1/4 cup Chopped Mint
- Veggies
- 1 pound brussel sporouts cleaned and quartered
- 8 ounces Crimini Mushrooms sliced
Instructions
- Put the pumpkin, seeds, garlic, bell pepper, habanero, and olive oil onto a sheet tray. Season with salt and pepper and toss to coat. Roast at 450 for about 40 minutes.
- Take the seeds and skin off the bell pepper, and remove the seeds from the habanero if desired. Take about 20 pumpkin seeds and set aside for garnish. Place evertything from the sheet pan including the oil and add to a blender. Add the vinegar, paprika, and coriander, Blend until smooth adding a little milk if it's too thick.
- Mix the meatball ingredients. Form meatballs. Broil on high for 7 minutes until browned. Flip and repeat.
- Add the romesco to a pan and add the meatballs. Bring to a simmer adding milk as needed if it gets too thick.
- In another pan, cook the mushrooms and brussel sprouts on high to sear. Season with salt and pepper.
- Serve the veggies and spoon meatballs on top.