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Wednesday, June 5, 2013

Chicken Parm Meatballs



Wow it’s been a long time since I posted! My life has been filled with weddings, weddings, and more weddings. This past weekend my beautiful sister married the man of her dreams in a spectacular ceremony and even better reception. I was fortunate enough to not only be there, but to also be maid of honor. 

But now that they are lounging on a beach in Tahiti and life can get back to normal, so can my cooking! This recipe is one for the books. I came across it on Pinterest a while back and have made it a few times since and I must say that it gets better every time. 

It is a great alternative to your standard beef/pork/veal meatball and goes great with pasta or even standalone. The lemon zest, herbs, and ground chicken give it a lighter taste, while the cheese and pasta sauce keep it grounded in its traditional Italian roots. 

If you are looking for something different to make for your family dinner that is easy, delicious, and great reheated then print this one out and post it on the refrigerator because it will soon become your family’s favorite.

This can be made two different ways – ahead of time, in which the cooking instructions will be different, or immediately upon serving. Both sets of cooking directions are listed below.

Chicken Parm Meatballs
Makes 9-12

1 pound ground chicken
1/2 cup breadcrumbs
1 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino
salt to taste
pepper to taste
2 cloves garlic, minced
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 14-ounce can storebought pizza sauce (such as Don Pepino’s)
about 6 slices of mozzarella cheese (ripped in half to make 12 slices)

  1. If cooking immediately after preparing, preheat the oven to 400°F
  2. Using your hands, gently mix first 10 ingredients together in a large bowl
  3. Form meatballs to be about the size of your palm or a lacrosse ball
  4. Line a cookie sheet with tinfoil and place the meatballs a few inches apart
  5. In a small bowl, mix together a few spoonfulls of pizza sauce with the olive oil
  6. Coat the tops of the meatballs with this mixture
  7. Bake for 15 minutes
  8. Remove the meatballs from the oven and spoon pizza sauce over each meatball and cover with a slice of cheese
  9. Broil for 3-5 minutes until the cheese is golden and bubbly
  10. Serve immediately 

If you are preparing the meatballs ahead of time and freezing, cook them for 15 minutes at 400°F before freezing. Then when ready to cook, bake them at 350°F for 15 minutes and follow steps 8-10.

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