Saturday, February 16, 2013

Chicken Parm Meatballs

The only thing I changed from the original recipe was the amount of meat. It called for 1.25 pounds, but I can only find ground chicken packaged in 1 pound increments. I almost skipped the lemon zest because it sounded odd but I am glad I didn't!
1 lb ground chicken
1/2 cup breadcrumbs
2 Tbsp chopped onion
1 Tbsp chopped parsley
1/2 cup Parmesan
salt to taste
pepper to taste
1 clove garlic, minced
1 tsp fennel seeds
1 egg, whisked
zest of half a lemon
marinara sauce
mozzarella cheese, sliced or shredded

Preheat oven to 400°, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together the first 11 ingredients. Shape into large golf ball sized balls and place a few inches from each other on a foil-lined baking sheet. Brush a little marinara on each meatball. Bake for 15 minutes.

Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with sliced or shredded cheese. Broil another 3-5 minutes until cheese is bubbly and golden.

Serve meatballs with spaghetti and additional sauce or on a roll.


No comments:

Post a Comment