"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Parm Meatballs Recipe

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This recipe for Chicken Parm Meatballs, by , is from Minga's Offspring, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sandy Smith

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lbs. ground chicken
1/2 c. bread crumbs
2 T. onion, chopped
1 T. parsley, chopped
1/2 c. Pecorino or Parmesan
salt to taste
Pepper to taste
1 clove garlic, minced
1 tsp. fennel seeds
1 egg, whisked
zest of half a lemon
3 T. olive oil
1 14-ounce can store-bought pizza sauce (such as Don Pepino's)
about 4 oz. 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 the fatty beef with lean chicken)

Directions:
Directions:
In a large bowl, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be a little smaller than tennis balls), and place a few inches apart from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of pizza sauce with olive oil. Brush this mixture on top of each meatball. Place in pre-heated oven and bake for 15 minutes. Oven should be pre-heated to 400 degrees.

After that, remove meatballs from oven, put some sauce on top of each meatball and cover each with a slice of cheese. Broil another 3-5 minutes until cheese is golden. Heat remaining sauce in a small pan, and 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes then bae for 15 min. then broil for 5 minutes
Personal Notes:
Personal Notes:
Taken "Pinterest". Very good. I did not make the Kale salad but I enjoyed the meatballs and they do freeze well.

 

 

 

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