Wednesday, March 6, 2013

Chicken Parmesan Meatballs

Oh, the meatball.  I never knew they were so versatile.  Now I think we have some kind of meatball recipe every week.  I am definitely making this one again.  I love the familiar flavors eaten in a whole new way.

Chicken Parmesan Meatballs
adapted from Cinnamon Spice and Everything Nice

1 cups Italian-seasoned bread crumbs, divided
1/4 cup grated Parmesan
1/2 cup milk
1/2 tsp Italian seasonings
salt & pepper to taste
1 lb ground chicken
1 ball fresh mozzarella, cubed

Preheat oven to 400F.  Prep a baking dish with cooking spray.  In a large bowl, combine chicken, 1/2 cup bread crumbs, Parmesan, milk,  Italian seasonings, salt and pepper.  Mix ingredients together until evenly blended.  Place remaining breadcrumbs in a shallow dish.  Take about 2 tbsp of chicken mix in your hands and make a flat disk, about 2 inches across.  Place a piece of mozzarella in the center and mold the meat around it.  Roll it around in your palms to make it a ball.  Coat the meatball in bread crumbs and squeeze gently for them to stick.  Place in the baking dish.  Repeat until you are out of meat.  Bake for 20 minutes or until the meatballs are firm.  Cut one open to make sure the chicken is fully cooked.  Top with some marinara sauce and a sprinkle of Parmesan cheese and serve.

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