• Chicken Parmesan Meatballs

Chicken Parmesan Meatballs with Marinara Sauce

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This Italian dish is always a huge crowd-pleaser.  Each beautiful meatball has a soft melted mozzarella center.  I use bocconcini for this, the little egg-sized balls of mozzarella, literally meaning “little bites,” but if you can’t find those, just cut up a larger ball into small chunks.  These meatballs are cheesy and delicious and make for a perfect family weeknight dinner.

First you make the chicken mixture:

Chicken Mixture

Then you insert the mozzarella into the center of each meatball and roll it up:

Mozarella in Meatball

Meatballs

Next you dust the meatballs with flour and fry them:

Rolling in flour

Frying Meatballs

That’s basically it!  Just add marinara sauce and simmer until cooked!  I always make extra and the kids take these to school as snacks!

The Recipe   Print

Prep Time:  20 mins
Cook Time: 20 mins
Yields: 6 servings

Ingredients

  • 1/2 kg (1 pound) ground chicken breast
  • 1/2 cup grated parmesan cheese
  • 1/3 cup bread crumbs
  • 2 eggs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 tsp dried red pepper flakes
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil
  • Small mozzarella balls
  • Flour for dusting
  • olive oil for frying
  • Homemade Marinara sauce or 1 jar ready sauce
  • Fresh basil for garnish
  • Cooked pasta for serving

Marinara Sauce:

  • About 8 medium size tomatoes, roughly chopped
  • 1 large onion, chopped
  • 3-4 cloves of garlic
  • 1 Tbsp tomato paste
  • salt, black pepper, and oregano to taste
  • a pinch of sugar (optional)

Method

  1. Combine the ground chicken (I usually buy whole chicken breasts and cut into chunks, then grind in the food processor — works beautifully), parmesan, bread crumbs, eggs, salt, black pepper, red pepper, oregano, parsley, and olive oil in a mixing bowl until evenly mixed.
  2. Form the mixture into golf ball size meatballs and press one small mozzarella ball into each, making sure the meat mixture completely covers the mozzarella.
  3. Dust each meatball lightly with flour and brown on all sides in olive oil over a medium heat.  You do not need to cook them through at this point.  Once they are browned, set aside.  You might need to fry these in batches.
  4. In a large dutch oven or pot, add the meatballs to the marinara sauce, bring to a boil, and then simmer over a low heat until the meatballs are cooked through, about 20 minutes.
  5. Serve over pasta and garnish with fresh basil.
  6. For homemade marinara:  Saute the onion and garlic in olive oil for about 1-2 minutes, then add the rest of the ingredients.  Cook over medium heat until the tomatoes are completely softened.  Using a hand blender, puree the mixture.  Put back on the fire over low heat and simmer for 15-20 minutes.

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