Chicken Parm Meatballs
This is a fun spin on chicken parm! We love meatballs in my family, so why not turn them into another dish we love?! This has all the flavors you love about chicken parm in meatball form. It’s so delicious your family will be obsessed!
Chicken Parm Meatballs
What's not to love about the marriage of two great dishes!
Ingredients
- 1 lb Ground Chicken
- 1/4 cup Fresh Parsley, chopped
- 1 Garlic clove, grated
- 1/3 cup Grated Pecorino Romano or Parmigiano
- 1 Egg, whisked
- 1/3 cup Plain Breadcrumbs
- 1/3 cup Milk I use 2% milk
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 4 oz Fresh Mozzarella, cubed
Breadcrumb coating
- 1 cup Panko Breadcrumbs
- 1/4 cup Grated Pecorino Romano or Parmigiano
- 1 tsp Garlic Powder
- 1 tbsp Fresh Parsley, chopped
- 1/4 cup AP Flour
- 1 Egg + 2 tbsp water
- Canola or Avocado Oil for frying
Tomato Sauce
- 3 tbsp Olive Oil
- 2 Garlic Cloves, smashed
- 2 280z cans San Marzano Whole Peeled Tomatoes pureed
- Fresh Basil to taste
- Salt and Pepper to taste
- 1 lb Pasta of choice
Instructions
- Add the breadcrumbs an d milk to a bowl. Mix well and let it sit so that the breadcrumbs soak up the milk.
- Into a bowl, add all of the ground chicken, egg, cheese, parsley, garlic, breadcrumb mixture, salt and pepper. Cover with plastic wrap and refrigerate while making the sauce. This will allow the flavors to marry.
- To a large, sauté pan or pot, add olive oil and garlic. Sauté until fragrant.
- Add in puréed, tomatoes, fresh basil, salt and pepper to taste. Stir to combine, cover and bring it up to a boil. Once boiling lower it down to low medium and cover, vented. Cook for one hour stirring occasionally.
- Set up 3 shallow bowls. Add flour to one, egg and water to another (whisk together, and panko breadcrumbs seasoned with cheese, parsley and garlic powder (Mix well).
- Preheat the oven to 400℉.
- Using a 2 inch cookie scoop, scoop the meat, flatten it and add a piece of mozzarella in the center. Roll the meatballs around the piece of mozzarella. Roll them in flour, then dip into eggwash and then roll in panko breadcrumb mixture.
- To a large fry pan, add about an inch high of canola or Avocado oil. Fry meatballs on both sides until golden brown. Place them in the oven for 5 mins to finish cooking.
- To a large serving plate, add the sauce, place the meatballs on top, add more sauce on top and then finish with grated Pecorino or Parmigiano.
- If serving with pasta, boil the pasta to al dente and add the pasta to the rest of the sauce in the pan. Stir to coat in sauce and serve along side the meatballs.
