chicken thigh meat, 800 grams
onion, 100 grams
parmesan, 35 grams
garlic, 30 grams
parsley, 20 grams
lillie’s q q-rub, 16 grams
dried oregano, 5 grams
red chili flakes, 4 grams
lillie’s q brisket pepper, 3 grams
egg, 1 each
butter, 100 grams
lillie’s q ivory sauce, 70 grams
salt, 3 grams
chop the parsley, mince the garlic, dice the onion and grate the parmesan. clean the chicken thighs and remove skin and bones.
add chicken meat and (1) egg to a food processor, process until smooth. place the chicken mixture into a large bowl and mix the parsley, garlic, onion, and parmesan thoroughly.
preheat the oven to 400 degrees. weigh each meatball to 165 grams, and roll to form a tight ball. place on a lightly oiled sheet tray.
bake the meatballs until golden brown and remove from the oven as soon as the internal temperature is 165 degrees (roughly 20 minutes at 400 degrees).
while the meatballs cook, prep the garnish by cleaning the brussels sprouts, quartering the mushrooms, and cleaning the spinach (if necessary).
in a hot pan, add butter and sauté the brussels sprouts and mushrooms until they are slightly soft. season with salt and pepper and taste as you go. add the spinach to the hot pan and allow it to wilt a bit.
prepare the sauce by adding the ivory bbq sauce to a small saucepan, bringing the heat just to a simmer. season with salt, remove from heat, and add in the cold butter slowly while whisking.
finally, toss the sauteed vegetables with the sauce to give a nice glaze.
plate the vegetables, with the meatball on top and spoon over more of the sauce. finish with freshly grated parmesan.