Thursday, October 31, 2013

Chicken Parmesan Meatballs

Chicken Parmesan Meatballs | Delicious seasoned meatballs topped with cheese all on a mountain of spaghetti

Now that I'm finally a fan of chicken parmesan, thanks to PDub, I was super excited to try this chicken parmesan meatball recipe from one of my Secret Recipe Club Group D members, Melissa. I've really come around to being a superb meatball maker. If I am craving meatballs, it's one thing I don't need a recipe to make. However, it is nice to have a recipe to follow sometimes. What I particularly loved about this set of meatballs is the lemon zest. It added so much flavor to the meatballs and is definitely a staple in any meatballs I make from here on out.

Of course, you cannot go wrong when you add cheese to meatballs and make it all melty, ooey, and gooey. PLUS spaghetti. I just love any excuse to eat spaghetti!

What you need:
  • 1 to 2 lbs. ground chicken [I used ground turkey]
  • 1/2 cup bread crumbs
  • 2 Tbsp. chopped onion
  • 1 Tbsp. chopped parsley
  • 1/2 cup Parmesan
  • Salt and pepper
  • 1 clove garlic, minced
  • 1 egg
  • Zest of 1/2 a lemon
  • 3 Tbsp. EVOO
  • 1 Tbsp. spaghetti sauce
  • Mozzarella slices
  • Spaghetti sauce, heated
  • Spaghetti, cooked
  1. Mix together chicken, bread crumbs, onion, parsley, parmesan, salt and pepper, garlic, egg, and lemon zest. Form into 12 to 16 meatballs and place on a foil-lined baking sheet with at least a one-inch lip.
  2. Mix together EVOO and 1 Tbsp. spaghetti sauce. Brush meatballs with mixture.
  3. Bake at 400* for 15 minutes or until done all the way through.
  4. Top with cheese slices and bake another 3 to 5 minutes.
  5. Serve meatballs over spaghetti topped with spaghetti sauce.

Recipe from Fried Ice and Donut Holes


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