Preheat oven to 375° F low fan. Place chicken thighs into a food processor. Add egg, salt, black pepper, panko breadcrumbs, and the diced mozzarella. Blend for 25 seconds or until the mixture is completely incorporated. Set aside.
Cut each Burrata ball in half. Scoop out the insides using a small spoon and place them into a bowl. Set the Burrata shells to the side.
Line a countertop with plastic wrap. Scoop out 1/3 cup chicken. Place another piece of plastic wrap on top of the chicken mixture and gently press down to create a flat disc. Remove the top sheet of plastic wrap.
Place two teaspoons of the insides of the Burrata on top of the chicken. Holding one side of the plastic wrap, fold one side of the meatball over itself and then unfold the plastic wrap. Carefully pull the top and bottom corner of the meatball together then gently roll in between the palms of your hand to create the meatball. Repeat this process for the rest of the meatballs.
Bake meatballs on a parchment paper lined quarter sheet tray for 10 minutes. Check the internal temperature and continue to cook, checking every 2 minutes until internal temperature reaches 165° F. Remove from oven and carefully place a Burrata shell over each meatball. Place in oven under high broil until browned, 2 to 5 minutes.
To plate, spoon about 2 tablespoons of Smoked Tomato Jam into a bowl. Place a meatball in the center, then sprinkle with String Cheese Cracklings and Chicken Skin Cracklings. Garnish with a basil leaf, if desired.
Ingredients
2 tbsp. Real California® Mozzarella, fresh, small diced
3 Real California® Burrata cheese, balls
2 - 3 chicken thighs , skinned, deboned and cut into quarters
1 egg(s)
1/2 tsp. Kosher salt
1/4 tsp. Black Pepper, ground
1/3 cup panko breadcrumbs
Smoked Tomato Jam, (see recipe below)
String Cheese Cracklings, (see recipe below)
Chicken Skin Cracklings, (see recipe below)
Smoked Tomato Jam
Directions
Add onion, garlic, olive oil, salt and pepper to a sauce pot and turn on medium heat. Stir well and then cover with a lid. Cook for ten minutes, stirring every 2 minutes. The onion mixture should start to brown lightly.
Once cooked, add the tomato and honey and stir to incorporate. Continue cooking for 50 minutes on low heat, no lid. Stir frequently to avoid burning. Mixture should be thick.
Once cooked, add basil and liquid smoke and stir well. Set aside.
Ingredients
1 cup yellow onion, minced
1 tbsp. garlic, minced
1/4 cup oil, olive, extra virgin
1/2 tsp. Kosher salt
1/2 tsp. Black Pepper, ground
(1) 28 oz. can San Marzano® whole plum tomatoes
1/2 cup basil, leaves, fresh, torn in 1/2 in. pieces
1/4 tsp. Liquid smoke
1 tsp. honey
String Cheese Cracklings
Directions
Line up the string cheese sticks next to each other without touching on a regular salad plate. Microwave on high for one minute or until the entire top is golden brown. If the color is not golden brown, continue cooking at ten second intervals until evenly brown. Remove the plate from the microwave and let it sit for thirty minutes, then peel the cheese away from the plate using a thin metal spatula or butter knife. Transfer cheese to a cutting board and shave with a knife as thin as possible then continue chopping until cheese is minced. Place in a small mixing bowl and set aside. Do not cover.
Ingredients
2 pieces Real California® Mozzarella string cheese, cut into eight thin sticks
Chicken Skin Cracklings
Directions
Preheat oven to 275° F low fan. Place a metal resting rack into the center of a quarter sheet tray. Spead the chicken skins out flat on the resting rack. Bake for 45 minutes. If the skin is not yet evenly golden brown, bake for another 15 minutes. Continue this process until the chicken skins are golden brown and crispy. Remove from oven and cool down to room temperature, about 30 minutes. Place chicken skin on a cutting board and shave with a knife as thin as possible then continue chopping until the chicken skin is minced. Set aside.
