We’re so busy these days. I leave Tuesdays for Boston while Mikey studies tendons and muscles all week. I cook something big for us to nosh on all week. He came home from his commute with a genius idea. Chicken Parm meatballs!
Heated up the next day had me even more excited to make them again!
- 1-1/4 pounds ground chicken
- 1/2 cup bread crumbs dried
- 3 tablespoons onion finely chopped
- 2 tablespoons fresh parsley chopped
- 1/2 cup parm cheese or pecorino, grated
- 1 clove garlic minced – i used 2
- 1 teaspoon fennel seeds- i used a little more
- 1 egg whisked
- lemon zest grated, from 1/2 lemon – used most of lemon
- salt to taste
- pepper to taste
- 3 tablespoons olive oil
- 1 14-ounce can pasta sauce or homemade
- 4 ounces mozz fresh, thinly sliced – we got from deli– use at the end **
- tin foil for baking
made about 20 meatballs
- Preheat the oven to 400° F, setting a rack in the upper third of the oven.
- In a large bowl, use your hands to gently mix together the chicken, bread crumbs, onions, parsley, Parmesan, garlic, fennel seeds, egg, lemon zest, and 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. Brush this pasta sauce 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.