Chicken Kiev Meatballs with Broccoli Pasta

Kiev Butter

1/2 cup butter

1 clove finely minced garlic

1/2 teaspoon cayenne pepper

1 teaspoon Worcestershire sauce

½ teaspoon Tabasco

1 1/2 tablespoons lemon juice

2 tablespoons finely minced parsley

Soften butter in a microwave on defrost until very soft and mix all the rest of the ingredients. Allow butter to set back up and the flavors to blend before using, about 2 hours. Cut the butter into 12 pieces when it is set up.

Meatballs

1 pound ground chicken

¼ cup milk

2 eggs

1/4 cup Italian bread crumbs

1 slice fresh bread crumbs

1/4 cup grated Parmesan cheese

¼ cup minced onion

1/2 teaspoon salt

1/4 teaspoon pepper

Mix all of the ingredients together and make into 12 portions. Place each portion on a piece of waxed paper and flatten it out into a circular shape, large enough to fully wrap up one of the pieces of butter. Place the butter in the middle of the circle and wrap the ground meat around it and pinch it together. Place them in a glass baking dish. Preheat oven to 400°F with a rack in the upper third of the oven. Bake until meatballs are just cooked through, about 20 minutes. It’s alright if they leak a little.

Pasta with Broccoli

8 ounce package of fresh pasta

½ pound broccoli florets

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon ground pepper

Cook the pasta while the meatballs are baking. Sauté the broccoli in the olive oil until almost tender and cover with lid and let it sit while the pasta is cooking. When the pasta is ready mix it with the broccoli and olive oil and add salt and pepper to taste.

Chicken Kiev Meatballs with Broccoli Pasta

½ cup grated Parmesan or Romano cheese

2 tablespoons fresh parsley

Place the broccoli and pasta on a platter and remove the meatballs from the baking dish and place them on top. Sprinkle Parmesan or Romano over the top along with some fresh parsley.