For the meatballs

• 1 lb ground chicken
• ½ cup prunes, roughly chopped
• 1/3 cup green olives, roughly chopped
• ¼ cup capers, chopped
• 3 cloves garlic, chopped
• ½ cup bread crumbs
• ¼ cup chopped parsley
• 1 tablespoon dried oregano
• 1½ teaspoons kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon chili flakes
• 1 tablespoon brown sugar

 

For the sauce:

• ½ cup dry white wine
• ½ cup brown sugar, packed
• ¼ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 4 bay leaves
• 2 tablespoons of the chopped prunes-olive mix
• Extra parsley (for garnish)

Prepare the sauce

Place the capers, olives, garlic and prunes into a small food processor or handy chopper fitted with a blade attachment. Pulse to coarsely chop. Set aside two tablespoons of this mixture for the sauce. Place the rest of the sauce ingredients into a small saucepan and stir until the sugar is completely dissolved. Turn heat to medium-high. When it comes to a boil, reduce to simmer and add the reserved prune-olive mixture. Continue stirring sauce occasionally while you prepare the meatballs.

 

Prepare the meatballs

Add the rest of the chopped prunes, olives, capers and garlic into a medium-sized bowl with the ground chicken. Sprinkle with bread crumbs, spices and chopped parsley. Thoroughly combine the mixture by hand. Form into balls and place them onto a foil-lined baking sheet.

 

Cook the meatballs

Preheat the oven to 425°F with the rack in the middle position. Remove the sauce from the heat. Brush the meatballs with the sauce and sprinkle lightly with brown sugar and salt. Transfer to oven and bake for 10 minutes. Bring tray of meatballs out onto your work surface and brush the meatballs again with the sauce. Return the meatballs to the oven and bake for an additional 10 minutes.

 

To serve

Remove from oven, brush with sauce and let cool for 5 minutes. Sprinkle with chopped parsley and serve.