Saucy Chicken and Arugula Meatballs

1. 1

   In a large nonreactive skillet, heat the 2 tablespoons of oil.

2. 2

   Add the pancetta and cook over moderate heat until crisp, about 3 minutes.

3. 3

   Add the garlic and cook, stirring, until fragrant, about 1 minute.

4. 4

   Add the arugula and cook, stirring, until wilted, 1 to 2 minutes.

5. 5

   Transfer to a plate and let cool.

6. 6

   In a large bowl, combine the ground chicken, bread crumbs, cheese, capers, egg, 3/4 teaspoon of salt and 1/8 teaspoon of pepper.

7. 7

   Add the arugula mixture and beat until well blended.

8. 8

   Roll the mixture by teaspoonfuls into 3/4-inch balls.

9. 9

   In a large skillet, heat 1/4 inch of olive oil.

10. 10

    Add half of the meatballs in a single layer and cook over moderate heat, turning, until browned all over, about 3 minutes.

11. 11

    Using a slotted spoon, transfer the meatballs to a large plate.

12. 12

    Discard the fat and wipe out the skillet.

13. 13

    In the same skillet, melt the butter over moderate heat.

14. 14

    Add the shallots and cook until softened, about 3 minutes.

15. 15

    Add the Cognac, raise the heat to high and cook until evaporated.

16. 16

    Add the tomatoes and thyme and season with salt and pepper.

17. 17

    Bring to a simmer and cook until the sauce is thick, about 8 minutes.

18. 18

    Add the meatballs to the sauce and simmer over low heat just until heated though, about 3 minutes.

19. 19

    Serve immediately.

* Per serving · 4 servings · Values may vary.