dinner · meat · Uncategorized

Chicken Parm Meatballs

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


  1. Preheat the oven to 400° F, setting a rack in the upper third of the oven.
  2. 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.
  3. 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.
  4. 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.
  5. Warm the remaining sauce in a small saucepan. Serve the meatballs with a dollop of sauce.

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