Chicken Parmesan Meatballs. Place, cut sides down, on a baking sheet lined with parchment paper. For a delicious new take on Chicken Parmesan, try these giant meatballs. Ground chicken stands in for the usual cutlet and the cheese is on the inside, mozzarella oozes out when you cut into a meatball.

Seasoned meatballs with Panko crumbs for that crunch you crave when you eat Chicken Parmesan. Serve these over noodles with garlic bread and a salad for a delicious dinner. Chicken Parm is reimagined with these garlic and herb oil-fried meatballs baked in tomato sauce and topped with gooey mozzarella cheese. You can have Chicken Parmesan Meatballs using 23 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chicken Parmesan Meatballs

It's of Base.
You need 1 1/4 lb of ground chicken.
It's 1/2 cup of breadcrumbs.
You need 2 tbsp of chopped onion.
Prepare 1 tbsp of chopped parsley.
You need 1/2 cup of Pecorino or Parmesan.
Prepare 1 pinch of salt.
Prepare 1 pinch of pepper.
It's 1 clove of garlic, minced.
Prepare 1 tsp of fennel seeds.
You need 1 of egg, whisked.
It's 1/2 of lemon zest.
You need of Sauce.
You need 3 tbsp of olive oil.
You need 14 oz of store bought pizza sauce.
Prepare of Topping.
It's 4 oz of mozzarella.
It's of Salad.
It's 1 of Tuscan kale salad.
Prepare 1 of shallots.
Prepare 1 of olive oil.
You need 1 of salt.
You need 1 of pepper.

In my line of work, personal cuisine can be born on the job. Recipe lightly adapted from and with thanks to Dinner: A Love Story. Save to Favorites Pin Print Review. Take some ground chicken and mix in a bunch of herbs.

Chicken Parmesan Meatballs step by step

Preheat oven to 400°F..
In a large bowl, gently mix together the base..
Shape into lacrosse-ball sized balls (slightly smaller than tennis ball) and place a few inches apart on a baking sheet..
In a small bowl mix a spoonfol of pizza sauce with olive oil and brush this mixture on top of each meatball..
Place in to heated oven and bake for 15 minutes..
Remove meatballs from oven, put some sauce on top of each meatball, and cover each with a slice of Mozzarella..
Place back to oven for another 3 to 5 minutes, until cheese is golden..
Heat remaining pizza sauce in a small pan..
Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, olive oil, salt and pepper..

An egg, a bread crumb shower, some seasonings and lots of parmesan cheese. I like it finely grated so it flavors the chicken but doesn't come seeping out of all the meatballs while you bake them. In a large bowl, combine ground chicken, bread crumbs, Parmesan, parsley, half the garlic, and egg and season with salt and pepper. Place ground chicken in a mixing bowl and add cooled, garlicky breadcrumbs, eggs, cheese, a fat drizzle of olive oil, salt and pepper. After making the meatballs with both all white meat and all dark meat ground chicken, the dark meat won hands-down for its juicy texture and meatier flavor.