shipperx | Penne with Chicken Meatballs

Not sure why it's chicken meatballs when it's almost an equal amount of pork, but I made it last night and it turned out pretty nummy.

For the Meatballs:
1 lb boneless, skinless chicken breast (ground or diced in a food processor)
3/4 lb ground pork
2 shallots (minced)
3 garlic cloves
1 sprig marjoram (or oregano. They're different strains of the same plant) leaves only
1 sprig thyme, leaves only
pinch of ground nutmeg
pinch of cayenne
salt and black pepper
1/2 cup bread crumbs
1 large egg

For Mirepoix:
2 tbs olive oil
1 large onion, 1/2" diced
2 carrots, 1/2" diced
2 celery stalks, 1/2" diced
salt and black pepper
1cup chicken stock

1 lb Penne Pasta (al dente)
2 sprigs marjoram (or oregano) chopped leaves
2 thyme sprigs, leaves only
2 parsley sprigs, chopped
1/2 cup parmesan
1tbs butter

Combine chicken, pork [I also diced in a little bacon), shallots, garlic, oregano, thyme, nutmeg, cayenne, bread crumbs, egg, and salt and pepper in a large bowl. Roll tablespoon sized meatballs. set aside.

Heat olive oil in a saute pan over medium heat. Add onions, carrots, celery, and cook until softened (about 10 minutes) season with salt and pepper. Add chicken stock and bring to boil. Reduce to simmer and cook for 3 minutes. Remove from heat and set aside.

Meanwhile cook the penne to al dente. Drain and return pasta to the cooking pan...but reserve 1/2cup of the pasta water.

Pan sautee/fry meatballs until cooked through and browned on the outside (about 8 minutes)

Add mirepoix to the pasta along with the chopped herbs. Add meatballs, cheese and butter over low heat just to warm through. Then add a little of the reserved pasta water and reduce over high heat to concentrate flavors. The dish should be a little soupy. Serves 6.