Saucy Chicken and Arugula Meatballs
In Italy, meatballs are usually made with beef or veal, browned, simmered in a simple sauce, then served with bread and a green salad. These are made with chicken and arugula, a popular Italian combination, but not one generally used in meatballs. Making the meatballs small ensures that they cook quickly and that the sauce maintains its fresh taste. Great Comfort Food Recipes
The meatballs and sauce can be refrigerated separately for up to 1 day. Return both to room temperature before proceeding to Step 5.
The capers and pancetta in this dish call for a meaty, acidic Italian Cabernet Sauvignon-Sangiovese blend, such as Capezzana Carmignano or Castello dei Rampolla Sammarco.