Chicken Parm Meatballs
This recipe came from Dinner a Love Story blog:
1 1/4 pounds ground chicken breast
1/2 cup ww breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/4 cup Pecorino (or Parm)
salt to taste
pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 14-ounce can NSA pizza/spaghetti sauce
about 4 ounces part-skim mozzarella, thinly sliced
Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into meatballs of desired size and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.
Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of sauce.
Kids loved these! I didn't add the parm to the meat mixture. I think you could also skip the bread crumbs and this would be Phase I. However, ground chicken is very moist, so you'd probably have patties instead of balls.
That much chicken should make 5 servings.
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Last edited by Schmoodle; 01-21-2013 at 10:00 AM.