Chicken Parm Meatballs

Chicken Parm Meatballs
Staff Writer
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
480
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.

Nutritional Facts

Total Fat
35g
50%
Sugar
1g
1%
Saturated Fat
17g
71%
Cholesterol
174mg
58%
Carbohydrate, by difference
4g
3%
Protein
39g
85%
Vitamin A, RAE
32µg
5%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
127µg
100%
Calcium, Ca
49mg
5%
Choline, total
104mg
24%
Fiber, total dietary
1g
4%
Folate, total
23µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
55mg
17%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
399mg
57%
Selenium, Se
26µg
47%
Sodium, Na
164mg
11%
Water
121g
4%
Zinc, Zn
4mg
50%

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.