Meg Banker’s introduction to cooking started at 8 years old in her Pop-Pop’s Italian restaurant, with low-stakes prep tasks like boiling pasta, steaming bread, and rolling meatballs. Polpette d’Oro – or “Meatballs of Gold” – are an homage to her family’s heritage and the Lowcountry culinary traditions that have shaped her since moving to Charleston in 2011.
Ground chicken brings plenty of protein with less fat, while umami-packed mushrooms, snappy scallions, fresh parsley, and Parmigiano-Reggiano ensure nothing is sacrificed in the flavor department. Charleston Gold rice and toasted benne seeds add texture and local character. The result? A savory, versatile, and fulfilling snack.
Recipe
Ingredients (yields ~24 meatballs):
2 lb ground chicken
1 cup cooked Charleston Gold rice
16 oz shiitake mushrooms, finely chopped
1 Tbsp EVOO
1⁄2 cup scallions, sliced
2 cloves garlic, minced
2 Tbsp parsley, chopped
2 large eggs
1 1⁄4 cups grated Parmigiano-Reggiano
1 1⁄2 tsp kosher salt
1⁄2 tsp black pepper
2 Tbsp toasted benne seeds
Preparation:
1. Cook rice according to package instructions; cool completely.
2. Toast benne seeds in a dry sauté pan for 3 minutes.
3. Heat EVOO over medium-high in a sauté pan. Cook mushrooms until their moisture
releases and they begin to brown; cool completely.
4. Preheat oven to 400°F. In a large mixing bowl, gently combine ground chicken,
mushrooms, rice, scallions, garlic, 3⁄4 cup Parmigiano-Reggiano, eggs, salt, and pepper.
5. Form the mix into 2-2 1⁄2 ounce balls, lightly compressing.
6. Combine benne seeds and 1⁄2 cup Parmigiano-Reggiano in a mixing bowl, then roll
meatballs in the mixture.
7. Place meatballs on a parchment-lined or lightly-greased sheet pan. Bake 16-20 minutes, until reaching an internal temperature of 165°F.
As an hors d’oeuvre, Chef Meg loves to serve the meatballs alongside focaccia bread with whipped feta and pesto, as well as a drizzling of fig balsamic glaze, infused olive oil, crushed red pepper, and Edisto Gold hot honey.
Southern Siren Drop-Off Catering brings the party to you! Visit www.southernsirenchs.com to view Chef Meg’s menu, which features Southern and Mediterranean dishes inspired by seasonal, local ingredients. Minimum $250 per order; disposables included. Delivery available to most of Charleston County. Submit your order online or reach out to Chef Meg for a quote: meg@southernsirenchs.com or 843-481-2790.