Chicken Meatballs and Green Beans in Tomato Broth

Name: Chicken Meatballs and Green Beans in Tomato Broth
Yield: 4 servings
Ingredients: 1 lb. ground chicken, preferably dark meat; 4 scallions, finely chopped; 1 large egg; 2 Tbsp. red or white miso; 1 tsp. kosher salt; Freshly ground black pepper; 3 Tbsp. extra-virgin olive oil; 2 shallots or 1 small onion, thinly sliced; 4 garlic cloves, thinly sliced; 1 Tbsp. double-concentrated tomato paste; 1 pint cherry tomatoes; 2 Tbsp. red or white miso; 12 oz. green beans or other pole beans, trimmed, sliced into 2–3" lengths; Kosher salt; Torn basil leaves (for serving; optional)

By Chris Morocco

September 14, 2020

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Photo by Emma Fishman, Food Styling by D'mytrek Brown, Bowl by Meilen Ceramics

My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a lighter, late-summer dish with equally deep flavor, but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster than roasting, but means none of their flavor is lost to a baking sheet.

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