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
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.
- 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
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.