• Chicken Parm Meatballs


    A great big thank you to Sara from our Facebook community for sharing these tempting meatballs from Amazing Pinterest World!

    These chicken parm meatballs are amazing! My friend made extra large ones and topped with fresh mozzarella for the last few minutes while it cooked.


    • 1 1/4 pounds ground chicken
    • 1/2 cup breadcrumbs
    • 2 tablespoons chopped onion
    • 1 tablespoon chopped parsley
    • 1/2 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 storebought pizza sauce (such as Don Pepino’s)
    • about 4 ounces fresh mozzarella (a dozen thin slices; to pile on the cheese would be to cancel out the fact that you were virtuous enough to replace fatty beef with lean chicken)
    In a large bowl, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be a little smaller than tennis ball) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Place it in heated oven ( Preheat oven to 400°F) and bake for 15 minutes.
    After that, remove meatballs from oven, put some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is golden.  Heat remaining 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.
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