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Chicken or Turkey Parm Meatballs with Caesar Slaw Recipe

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This recipe for Chicken or Turkey Parm Meatballs with Caesar Slaw, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Henley
Added: Monday, July 20, 2009


2 lb. ground chicken or turkey breast
3/4 c. grated parmigiano-reggiano cheese (a few generous handfuls)
1/2 c. bread crumbs(a couple generous handfuls)
1 large egg
3 tbsp. tomato paste
3 cloves garlic, finely chopped
Flat-leaf parsley, chopped (a generous handful)
Fresh basil, chopped or torn (a generous handful)
Salt and Pepper
12 bocconcini (mini fresh mozzarella balls)
1/2 c. extra-virgin olive oil( EVOO )
Juice on 1 lemon
2 tsp. Worcestershire sauce
2 hearts romaine lettuce, shredded
1 head radicchio

Preheat a grill or grill pan to medium. In a large bowl, combine the chicken with 1/2 cup parmigiano-reggiano, the bread crumbs, egg, tomato paste, two-thirds of the garlic, parsley and basil; season with salt and pepper. Divide the mixture into 4 equal portions, then form each into 3 meatballs: Press 1 bocconcini into each meatball, then pinch the meat to seal. Coat the meatballs with 2 tablespoons EVOO, then thread onto skewers. Cover and grill, turning, until firm and cooked through, about 18 minutes. In a large bowl, combine the lemon juice,anchovy paste, Worcestershire sauce, remaining garlic and 1/4 cup parmigiano-reggiano. Whisk in the remaining 6 tablespoons EVOO. Add the lettuce and radicchio and toss. Serve with the meatballs.

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