Sunday, February 22, 2015

Chicken Parm Meatballs

My love of meatballs is evergrowing since I've discovered variations like chicken parm that is not only delicious but the perfect antidote to cold Winter nights and hungry tummies. They're also a lighter version of the real deal which is perfect for a week night. Serve them with whole wheat pasta marinara and roasted asparagus. Or a tuscan shredded kale salad. 

Recipe after the jump.
PC and Recipe: Dinner: A Love Story
Chicken Parm Meatballs
Yield: around 12 meatballs

1 1/4 pounds ground chicken
1/2 cup breadcrumbs

2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino (or Parm)
salt to tastepepper to taste
1 clove garlic, minced
1 egg, whisked
zest of half a lemon
optional: 1 tsp fennel seeds (I don't use this)

3 tablespoons olive oil1 14-ounce can storebought pizza sauce (such as Don Pepino’s) about 4 ounces fresh mozzarella (a dozen thin slices; to pile on the cheese would be to cancel out the fact that you were virtuous enough to replace fatty beef with lean chicken)
Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.

Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden.  Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, Pecornio, olive oil, salt, and pepper.

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