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1
Set up a food processor. Tear up the white bread, and throw it in. Pulse. Pulse. Pulse. One more time. That's good.
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2
FLAVOR AND SHAPE THE MEATBALLS
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3
In a chilled bowl, combine the chicken, 2 ounces of the goat cheese, the fresh breadcrumbs, the onions, 1/4 cup of the finely chopped pecans, the chervil, the brown sugar, the salt, the black pepper, and the garlic. Don't mash, just gently fold with your fingertips.
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4
In another bowl, combine the diced whole-grain bread, the buttermilk, the hot sauce, and the egg whites. Let soak.
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5
Fold the bread mixture into the ground meat mixture. Don't try to create a homogenous mass; the pockets of moistened bread in the final meatball are glorious.
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6
Start rolling meatballs to about 1 inch in diameter. You should get around
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7
BROWN THE MEATBALLS
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8
Heat a large skillet over medium heat. Coat with cooking spray.
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9
Add half the meatballs, leaving about an inch between them, one by one. Let them brown on one side for about 4 minutes, controlling the heat, before turning.
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10
Remove the first batch of meatballs. You'll get them done in batches, browning all around as discussed.
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11
Lower the heat. Do some pan maintenance by scraping with a wooden spoon and discarding little crispies. Snack. Make more.
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12
SIMMER THE MEATBALLS IN A TASTY SAUCE
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13
All the meatballs should be outside the pan. (Somewhere away from extra pairs of hands.) Now, deglaze the pan with the chicken stock--add the stock to the pan and scrape it with a wooden spoon to get all those browned bits.
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14
Add the peach passata. Add all the meatballs. Bring to a simmer. Cover.
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15
Simmer the meatballs for about 10 to 12 minutes. Turn off the heat and hold them warm.
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16
To serve, ladle about 1/3 cup of passata into a soup bowl, followed by 4 meatballs.
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17
Garnish the meatballs with 2 ounces crumbled goat cheese, crisped bacon, and a few pecan pieces.
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18
Serve with a wedge of lemon or lime.
