Chicken Meatball Penne Recipes

BAKED PENNE WITH CHICKEN MEATBALLS AND RICOTTA

Steps:

• Heat oven to 375°F. Spray 3-quart baking dish with cooking spray.
• In large bowl, mix bread crumbs and milk; let stand 5 minutes. Add egg, 1/4 cup of the Parmesan cheese, the parsley, 2 finely chopped cloves garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine. Add chicken; gently combine. Shape into 32 (1 1/4-inch) meatballs.
• In 12-inch skillet, heat oil over medium-high heat. Cook meatballs in oil about 6 minutes, turning a few times to brown all sides. Add pasta sauce and spinach in batches; cook until sauce is hot and spinach is wilted, about 3 minutes.
• Meanwhile, cook and drain penne as directed on package. Carefully add to pasta sauce and meatball mixture in skillet.
• In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, 1 finely chopped clove garlic, pepper flakes and remaining 1/4 teaspoons each salt and pepper.
• In baking dish, pour half of the pasta mixture. Place half of the ricotta mixture in dollops over pasta. Spread remaining pasta mixture in baking dish; top with dollops of remaining ricotta. Sprinkle remaining 1 cup mozzarella and 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until top is golden brown and bubbly. Let stand 10 minutes before serving.

PENNE WITH VODKA SAUCE AND MINI MEATBALLS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, mix the beef, 1/4 cup parmesan, the breadcrumbs, egg, 1/2 cup basil, the minced garlic and 1/2 teaspoon salt in a large bowl with your hands until just combined. Form into 3/4-inch meatballs (about 20). Grate the tomatoes into a medium bowl; discard the skins.
• Heat a large nonstick skillet over medium heat. Add the olive oil, then the meatballs. Cook, turning, until browned on all sides, 2 to 3 minutes. Add the sliced garlic and cook until just golden, about 1 minute. Gradually add the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8 to 10 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper.
• Add the pasta and the remaining 1/4 cup basil to the skillet; toss, adding the reserved cooking water as needed to loosen. Remove from the heat and add the remaining 1/2 cup parmesan; toss.

CHICKEN MEATBALL CASSEROLE

Steps:

• For the meatballs: Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
• Mix together the chicken, pumpkin, Parmesan, onion, parsley, salt, pepper and garlic in a large bowl. Cover and refrigerate 20 minutes.
• Shape the mixture into balls using a tablespoon and place on the prepared baking sheet. Bake until cooked through, 12 to 15 minutes. Increase the oven temperature to 400 degrees F and spray a 9-by-13-inch baking dish with cooking spray.
• For the casserole: Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 3 minutes less than the package instructions. Reserve 1/3 cup pasta water and drain.
• Toss the pasta with the marinara sauce and pasta water in a large bowl. Transfer to the greased baking dish. Nestle the meatballs into the pasta. Top with the mozzarella and sprinkle with the Parmesan.
• Bake until the cheese is melted and bubbly, about 20 minutes. Let stand for 5 minutes. Serve with grated Parmesan.

CHICKEN MEATBALLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
• Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
• Bake in the preheated oven until juices run clear, 20 to 25 minutes.

CHICKEN MEATBALL PENNE

Steps:

• Cook pasta in a large pan of boiling, salted water until tender; drain; cover to keep warm.
• To make the meatballs, combine the chicken, garlic, fresh breadcrumbs, chives, basil, parmesan and egg in a bowl, season to taste with salt and pepper, mix well and with floured hands, and shape the mixture into 12-16 meatballs, depending on the size of meatball you fancy.
• Place the meatballs on a tray, cover loosely and chill for 30 minutes.
• Heat the butter in a non-stick pan, over a medium heat, and sauté the meatballs, turning occasionally, for 6-8 minutes, or until they are lightly golden-brown all over and fully cooked; remove from the pan and cover to keep the meatballs to keep them warm.
• Heat the oil in the pan, add the onion, garlic and carrot, and sauté until they have softened; add the milk and peas and bring to the boil; add the pasta; season to taste with salt and freshly ground black pepper; and cook until the pasta is hot.
• Serve the pasta topped with the meatballs; sprinkle with the crumbled feta and garnish with sage.
• To freeze: Make the recipe to the end of step 5. Divide the mixture among four ovenproof, freezer-proof (2-cup capacity) dishes; top with the meatballs and sprinkle with feta; cover tightly with plastic wrap; label and date and freeze for up to 2 months.
• To serve: Thaw pasta in dishes in the refrigerator; remove the plastic wrap; place on an oven tray; cook in a hot oven (200°C) for about 45 minutes, or until hot, and garnish with sage.

FRENCH ONION CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix ground chicken, bread crumbs, egg, onion soup mix, and garlic together in a medium bowl until the ingredients are well incorporated. Roll into sixteen 1 1/2-inch meatballs.
• Melt butter in a saucepan over medium heat. Add onions and sugar; saute until onions are softened, about 12 minutes.
• Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Add meatballs and cook, flipping occasionally, until edges are browned, about 4 minutes.
• Transfer skillet to the preheated oven and bake until meatballs are no longer pink in the center, about 15 minutes. Check the meatballs halfway through and flip if they are browning too much on the bottom.
• Add red wine, salt, and pepper to the onions and stir. Cook over medium heat for 3 minutes. Stir in beef broth and thyme. Bring to a boil. Reduce heat to low and slowly stir in flour. Cook until slightly thickened, 2 to 3 minutes more.
• Remove meatballs from the oven and pour onion sauce on top. Cover evenly with Gruyere cheese and return to the oven until melted, about 5 minutes.

PENNE BAKE, WITH CHICKEN-SAUSAGE MEATBALLS

Steps:

• Preheat oven to 375 degrees.
• Grease 2 1/2 quart casserole.
• Cut zucchini squash halves into thirds lengthwise, then crosswise into 1 1/2 inch pieces, and cut pepper into 1-2 inch thin/med sized slices.
• (If the pepper is large, you may not want to add whole pepper… it depends on your taste).
• After you have removed sausage from casing, put into a medium sized bowl.
• Add the ground chicken and egg, and mix using your hands until the egg is completely mixed into the meat.
• Take 1/3 of your onion and chop it very fine.
• Add to meat/egg mixture.
• Then add a small amount of breadcrumbs, and mix with hands again.
• Continue adding a little bit of bread crumbs at a time, until it is the right consistency to form 1 inch round balls with meat.
• Do not get carried away with the breadcrumbs, but do make sure to add enough so that they will stay in ball form.
• Roll into balls.
• Heat oil in large skillet over medium heat (If you find that there is not enough oil[especially if you add more meat], don’t be afraid to add a little more; Just don’t get carried away!).
• Add meatballs; cook thoroughly.
• Transfer to bowl using slotted spoon (to drain oil).
• Chop up the rest of the onion (this time not very fine) and add to skillet; cook 5 minutes.
• Add zucchini squash and sweet red pepper slices, minced garlic (if you choose) and corn.
• Season and cook 8 minutes.
• Return meat to skillet.
• Add cream and oregano.
• Bring to a boil.
• Add half the fontina and stir until melted.
• Cook penne al dente, drain and return to pot.
• Add sauce and toss through to coat.
• Transfer to casserole and top with remaining fontina.
• Bake until heated through, about 15 to 20 minutes.
• ENJOY!