Chicken and Santa Barbara Pistachio Meatballs

with Yogurt and Lemon Sauce

Ground chicken with Santa Barbara grown pistachios is lightly seasoned with herbs and spices then turned into a lean version of Greek-style meatballs. Fresh bread crumbs act as a binder in the meatballs, keeping the chicken moist and tender, and the bright yogurt lemon sauce highlights the crisp acidity of Chardonnay.

• Serves 6
• As needed Vegetable oil
• 1/2 each Yellow onion, finely chopped
• 4 each Garlic cloves (minced)
• 2 oz Bacon (finely diced)
• 1/2 cup Chardonnay (Geode Chardonnay preferred)
• 1 lbs Chicken (ground)
• ¼ cup plus 2 tbsp. Santa Barbara Pistachios (toasted and roughly chopped)
• 1 tsp. Fennel seed (ground)
• 1 tsp. Coriander seed (ground)
• 1 Tbsp. Fresh mint (finely chopped)
• 3 Tbsp. Fresh parsley (finely chopped)
• 1/2 cup Breadcrumbs (fresh)
• 1 each Egg
• 1 Tbsp. Salt
• 1 cup Flour
• ½ cup Lemon Yogurt Sauce (see below)

Method:

• In a skillet over medium high heat, add 1 tablespoon of vegetable oil. After one minute, add the onion and garlic, stirring occasionally, for two minutes. Add the bacon to the onion mixture and cook for an additional one minute. Deglaze the pan with Chardonnay and reduce until almost all liquid has cooked out (about 4 minutes). Remove this mixture to a plate to cool and reserve. In a large bowl, combine the chicken, ¼ cup of the pistachios, the spices, herbs, breadcrumbs and the egg. Add the cooled onion mixture and salt, and mix to combine thoroughly. Allow the chicken to sit refrigerated for one hour. Meanwhile, preheat your oven to 325˚ F. After an hour, form meatballs into two ounce portions. As you form them, add the flour and dust lightly. Once all meatballs are formed, place a larger skillet over medium heat and brown the meatballs in small batches using vegetable oil as needed. As they brown, transfer them to a cookie sheet. Once all the meatballs are browned nicely, heat in the oven until cooked through.

• Yogurt Lemon Sauce

• 6 ounces Greek-style Yogurt
• 1 each Lemon
• 2 Tbsp. Honey
• 2 Tbsp. Minced Parsley
• Pinch Salt

Place the yogurt in a small bowl and zest the lemon with a micro-plane grater. Add the zest and juice of the lemon to the yogurt. Stir in the remaining ingredients and season to taste with the salt.

• Serving Instruction:

• Place meatballs, topped with yogurt lemon sauce and chopped pistachios, on 6 small plates served with a glass of Chardonnay.