Ingredients
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 taste
pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 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)
1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino (or Parm)
salt to taste
pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 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)
Directions
In a large bowl, gently mix
together first 11 ingredients. Shape into lacrosse-ball size balls (that
would be a little smaller than tennis ball) 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. Place it in heated oven ( Preheat oven to 400°F) and bake for 15 minutes.
After that, remove meatballs from oven, put some
sauce on top of each meatball, and cover each with a slice of cheese.
Broil another 3 to 5 minutes until cheese is golden. Heat
remaining sauce in a small pan. Serve meatballs with a dollop of
sauce and a raw Tuscan kale salad that has been shredded and tossed with
shallots, olive oil, salt, and pepper.
7 comments:
This sounds divine!! Do you know how many meatballs this recipe makes? I'm dying to try it but have to have the nutrition information (which I've gotten, pending number of servings) so I can stay in line with the requirements of my diet.
Thanks!
Shawndy, f you have the nutrition facts for the entire recipe, it's easy enough to divide it into whatever portion size required to get you to the caloric intake you need... divide as if it's 4 servings; if that's too much, try 6, etc.
Can you share the nutrition information, please? What a great recipe - simple and sounds flavorful. I'm definitely adding this recipe to my "must try" list!
Made these tonight - so good. Next time I'll leave out the fennel seed because my daughter hated it. If it were just for me and my hubby, the fennel would be fine :-) Thanks for the recipe!!!
The recipe is from a book called: Dinner a Love Story. The pictures are from the author, Jenny Rosenstrch's, blog. Here is the link:
http://www.dinneralovestory.com/chicken-parm-meatballs/#
I made these using Italian sausage. Huge hit at the Christmas buffet.
This sounds amazing, I absolutely love the combo of chicken and parmesan!
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