Chicken Parmigiana Meatballs

This may be my new favorite recipe I’ve created.  I’m all for eating heathier but I don’t want to give up great flavors and I know my family isn’t willing to go without their favorites.  That’s exactly how this recipe was born.  It has the delicious flavors of cheese and marinara sauce that make chicken parmigiana so fabulous but without the added breading and oil.  Instead of frying chicken cutlets, these juicy meatballs cook in the oven.  Less calories, no mess but tons of flavor are the perfect combination when I’m creating a recipe.  I didn’t this time but moving forward I will double or triple this recipe and pack the freezer for sure.  Like my traditional meatball recipe (also on eyummykitchen.com), these are great as a snack, on pizza, mixed with pasta and vegetables so make a batch and keep them on hand.  These make a quick, no stress weeknight meal especially if you use your favorite jar of marinara.

Ingredients

1 lb                   Ground Chicken

1                      Egg, lightly beaten

1/4 c                 Italian bread crumbs

1/4 c                 Panko bread crumbs

1/2 c                 Parmesan, grated

1/4 c                 Warm water

1 tbs                 Dried parsley

1 tsp                 Salt

½ tsp               Pepper

1 – 2 tbs           Olive oil

3 cups    Marinara sauce (I like Rao’s or Patsy’s)

1 pkg                Fresh mozzarella, sliced to top each meatball

Preparation

Preheat your oven to 400 degrees.

Combine the ground chicken, egg, bread crumbs, parmesan, parsley, salt and pepper in a large bowl.  Add the water a little at a time.  The mixture should be wet but still hold its shape. 

Use a small ice cream scoop to form the meatballs.  You can roll them in your hands to shape them but if you do, be sure to wet your hands so the mixture doesn’t stick. Place the meatballs on a plate and put the into the refrigerator for about 20 minutes to let them firm up. This recipe should yield about 22 – 25 meatballs.

To cook the meatballs, line a cookie sheet with foil and parchment paper and coat the parchment with a drizzle of olive oil. Place the meatballs on the pan and bake until they start to brown, approximately 20 minutes (the internal temperature should register 165 degrees). 

Once you remove the meatballs from the oven, set it to broil.  In an ovenproof dish (pan or casserole) place two cups of marinara sauce.  Place the meatballs on top of the marinara in the dish and spoon about a teaspoon of the remaining marinara over each one.  Top each with a slice of mozzarella (about ½ oz each) and place in the oven.

Cook until the cheese and sauce are bubbling, about 5 – 8 minutes depending on your oven.  Serve with pasta.  

 

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