Saucy Chicken and Arugula Meatballs

• 2 tablespoons olive oil, plus more for sauteeing the meatballs
• 3 thin slices pancetta or bacon (about 2 ounces), chopped
• 2 garlic cloves, minced
• 1 large bunch arugula (about 6 ounces), stemmed and finely chopped
• 1 pound ground chicken or turkey
• 1/2 cup plus 2 tablespoons plain dry bread crumbs
• 1/2 cup freshly grated Pecorino-Romano cheese (about 1 1/2 ounces)
• 2 tablespoons drained capers, chopped
• 1 large egg, lightly beaten
• Salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 2 large shallots, minced
• 1/4 cup Cognac or brandy
• One 35-ounce can Italian peeled tomatoes with juice, coarsely chopped in a food processor
• 1 teaspoon finely chopped fresh thyme
• Salt and freshly ground pepper

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

olive oil, thin slices pancetta, garlic, arugula, chicken, bread crumbs, freshly grated pecorinoromano cheese, capers, egg, salt, unsalted butter, shallots, cognac, italian, thyme, salt

Taken from www.foodandwine.com/recipes/saucy-chicken-and-arugula-meatballs (may not work)