Chicken Parm Meatballs

Staff Writer
Chicken Parm Meatballs
Chicken Parm Meatballs
Dinner: The Playbook

Chicken Parm Meatballs

One of the most popular recipes I’ve ever run on the blog, this was the result of Phoebe’s begging for meatballs and Abby’s begging for chicken Parm. (King Solomon would be proud.) P.S.: If you get in the habit of making (and freezing) these on Sunday, you won’t be sorry. — Jenny Rosenstrach, Dinner: The Playbook

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4
Servings
566
Calories Per Serving
Deliver Ingredients

Notes

On the weekend I like getting these in the oven right after a grocery shop. From start to finish, it’ll take you about 25 minutes. After baking the meatballs, allow them to cool, then pop into a freezer bag.

To thaw: Transfer the frozen meatballs to the fridge in the morning so they’re thawed by the time you get home. Preheat the oven to 350 degrees F and bake the meatballs on a rimmed baking sheet for 15 minutes, then continue with the recipe as directed.

Ingredients

  • 1 ¼ Pound ground chicken
  • ½ Cup dried breadcrumbs
  • 3 Tablespoons finely chopped onion
  • 2 Tablespoons chopped fresh parsley
  • ½ Cup grated Parmigiano-Reggiano
  • 1 garlic clove, minced
  • 1 Teaspoon fennel seeds
  • 1 egg, whisked
  • Grated zest of ½ lemon
  • Salt and pepper
  • 3 Tablespoons olive oil
  • 1 14-ounce can store-bought or homemade pizza sauce
  • 4 Ounces fresh mozzarella, thinly sliced

Directions

Preheat the oven to 400 degrees F, setting a rack in the upper third of the oven.

In a large bowl, use your hands to gently mix together the chicken, breadcrumbs, onions, parsley, grated cheese, garlic, fennel seeds, egg, lemon zest, and some salt and pepper. Shape into golf-ball-size balls and place a few inches from each other on a lightly greased foil-lined rimmed baking sheet. In a small bowl, mix one spoonful of your pizza sauce with the olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.

Remove the meatballs from the oven and turn on the broiler. Spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil for 3 to 5 minutes, until the cheese is bubbly and golden. Warm the remaining sauce in a small saucepan. Serve the meatballs with a dollop of sauce.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
35g
53%
Sugar
6g
N/A
Saturated Fat
12g
58%
Cholesterol
194mg
65%
Protein
42g
84%
Carbs
22g
7%
Vitamin A
106µg
12%
Vitamin B12
2µg
30%
Vitamin B6
0.9mg
47.5%
Vitamin C
18mg
31%
Vitamin D
0.4µg
0.1%
Vitamin E
2mg
10%
Vitamin K
42µg
52%
Calcium
421mg
42%
Fiber
3g
14%
Folate (food)
28µg
N/A
Folate equivalent (total)
37µg
9%
Folic acid
11µg
N/A
Iron
4mg
20%
Magnesium
76mg
19%
Monounsaturated
16g
N/A
Niacin (B3)
10mg
52%
Phosphorus
553mg
79%
Polyunsaturated
4g
N/A
Potassium
1223mg
35%
Riboflavin (B2)
0.6mg
37.3%
Sodium
919mg
38%
Thiamin (B1)
0.4mg
25.1%
Zinc
4mg
26%