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1
In a large nonreactive skillet, heat the 2 tablespoons of oil.
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2
Add the pancetta and cook over moderate heat until crisp, about 3 minutes.
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3
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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4
Add the arugula and cook, stirring, until wilted, 1 to 2 minutes.
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5
Transfer to a plate and let cool.
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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.
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7
Add the arugula mixture and beat until well blended.
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8
Roll the mixture by teaspoonfuls into 3/4-inch balls.
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9
In a large skillet, heat 1/4 inch of olive oil.
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10
Add half of the meatballs in a single layer and cook over moderate heat, turning, until browned all over, about 3 minutes.
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11
Using a slotted spoon, transfer the meatballs to a large plate.
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12
Discard the fat and wipe out the skillet.
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13
In the same skillet, melt the butter over moderate heat.
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14
Add the shallots and cook until softened, about 3 minutes.
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15
Add the Cognac, raise the heat to high and cook until evaporated.
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16
Add the tomatoes and thyme and season with salt and pepper.
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17
Bring to a simmer and cook until the sauce is thick, about 8 minutes.
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18
Add the meatballs to the sauce and simmer over low heat just until heated though, about 3 minutes.
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19
Serve immediately.
