Chicken Parmesan Meatballs
I'm back! It's been a minute since my last blog post — summer ran away with me! But like all the students who return to Stillwater in the fall, I have also returned to 1907 Meat Co. blog.
Lately, I've found myself wanting to make (and often making) recipes that I would generally reserve for colder weather, but since it's been unseasonably cool for August, I'll give myself a pass.
Every Sunday for those few golden weeks in the summer, my friends and I come together for a potluck and to gather around the TV for the latest installment of HBO's Game of Thrones. One such potluck was Italian night, so I made these Chicken Parmesan Meatballs from Dinner: A Love Story, and some pasta.
If you're tired of the traditional beef and/or pork meatballs, this is the perfect meatball mixup. The original recipe calls for fennel seed and lemon zest. I detest any form of fennel with a burning passion, and I don't even have a lemon zester (I know, I KNOW, shame on me), so I forego those ingredients. Feel free to include them if you hate fennel less than I do. She also uses pizza sauce to top the meatballs, but I just used smooth pasta sauce. To each her own.
*Apologies for these terrible photos. I made baked these at my friend's house and I couldn't figure out any kind of good lighting. But you don't need to see them well to know they're delicious!*
** We don't regularly keep ground chicken on hand at 1907 Meat Co., but we would be happy to grind you some any time you want! Just call ahead and we will have it ready for you! 405-338-9343 **
Chicken Parmesan Meatballs
• 1 1/4 lb. ground chicken from 1907 Meat Co.
• 1/2 cup breadcrumbs
• 2 tablespoons chopped onion
• 1 tablespoon chopped parsley
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon salt and pepper each
• 1 clove garlic, minced
• 1 egg
• 3 tablespoons olive oil
• 1 jar of smooth (not chunky) pasta sauce
• 4-8 oz. fresh mozzarella sliced thin, depending on how much cheese you like! You can also get pre-sliced fresh mozzarella at the store, but it's not going to be as thin (which is TOTALLY okay).
Preheat oven to 400°F with the rack in the upper third of the oven. Line a baking sheet with foil or parchment paper. (Make sure your parchment paper is graded for 400° or more.)
Mix chicken, breadcrumbs, onion, parsley, parmesan, salt, pepper, garlic and egg with your hands in a large bowl. Shape into balls and place on the baking sheet. The original recipe makes about 12 lacrosse-sized meatballs, but I like to make them a little smaller, closer to golf-ball size. I'd rather have more small meatballs than a few big ones, but it's really up to your preference.
Mix about 1/4 cup of pasta sauce with the olive oil and brush it onto the meatballs.
Bake for about 15 minutes.
Spoon some of the pasta sauce onto each meatball and top with a slice of cheese. Broil for 3-5 minutes, until cheese is bubbly and golden.
Serve with pasta and the sauce, or let them take center stage on your plate with the sauce and a few greens on the side.
What did you think? Let me know in the comments!
Sally Asher is the Communications Coordinator for 1907 Meat Co.