Chicken Meatballs Italian Style Recipes

CHICKEN MEATBALLS, ITALIAN STYLE

Chicken Meatballs, Italian Style image

Provided by Mark Bittman

Time 1h

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 pound boneless chicken thighs, cut into one- to two-inch chunks and frozen for about a half-hour
1 small chunk (about one ounce) not-too-hard Parmesan cheese
1/4 cup fresh parsley leaves
1 small onion or 1/2 medium onion, cut into chunks
1 egg
Salt
freshly ground black pepper
2 tablespoons extra virgin olive oil
All-purpose flour for dredging
Lemon wedges

Steps:

Put chicken in freezer while you prepare other ingredients. Put Parmesan, parsley and onion in a food processor and process until everything is finely chopped. Add egg, chicken and a good sprinkle of salt and pepper, and continue to pulse until the chicken is coarsely ground - finer than chopped, but not much. Shape into one-inch meatballs, pressing no more than necessary.
Put the oil in a large skillet over medium heat. One by one, dredge the meatballs in the flour and add to the oil. Cook, turning as necessary, until nicely browned all over, 10 to 15 minutes. Serve hot or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 189 milligrams, Sugar 0 grams, TransFat 0 grams

ITALIAN CHICKEN MEATBALLS

Italian Chicken Meatballs image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray, for the foil
2 pounds ground chicken
1/2 cup pesto
1/2 cup grated mozzarella
1/4 cup grated Parmesan cheese
2 tablespoons balsamic glaze
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
4 cups arugula
1/4 cup olive oil
3 tablespoons balsamic glaze
1 cup halved yellow cherry tomatoes
1/2 cup sliced jarred roasted peppers
1/4 cup grated Parmesan cheese

Steps:

For the meatballs: Position an oven rack in the middle of the oven and preheat on the broiler setting. Line a sheet pan with foil and coat with cooking spray.
Add the chicken, pesto, mozzarella, Parmesan, balsamic glaze, salt, black pepper and crushed red pepper to a large bowl. Mix well with clean hands and form into 15 meatballs, about a third of a cup each, adding them to the prepared sheet pan as you go.
Broil until the meatballs are browned and cooked through (165 degrees F internally), 14 to 16 minutes.
For the salad: Add the arugula to a platter. Drizzle over the olive oil and balsamic glaze, then toss lightly. Top with the cherry tomatoes, peppers and Parmesan. Add the meatballs and serve.

FAMOUS HOMEMADE CHICKEN SOUP WITH MEATBALLS - ITALIAN STYLE

Famous Homemade Chicken Soup With Meatballs - Italian Style image

Make and share this Famous Homemade Chicken Soup With Meatballs - Italian Style recipe from Food.com.

Provided by The Miserable Gourm

Time 4h10m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

1 whole chicken
1 large onion
1 lb carrot, cleaned
4 celery ribs, cleaned
2 knorr's chicken bouillon cubes
1 knorr's vegetable bouillon cube
1 (8 ounce) can tomato sauce
8 -12 cups water
1 lb cooked egg noodles
1/2 cup grated parmesan cheese
1 lb meatloaf mix (ground pork beef veal)
1 cup seasoned bread crumbs (white or wheat)
1 tablespoon granulated garlic
1 teaspoon salt
1 teaspoon pepper
1/2 cup grated parmesan cheese
1 egg

Steps:

Rinse chicken and clean vegetables.
Cut the tops off the carrots and remove onion skin but keep whole.
Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils.
Reduce heat and tilt lid to let soup simmer about 4 hours.
Strain fat from top of broth.
Carefully remove vegetables into a bowl to let cool.
Carefully remove chicken, it's HOT! and let rest while you strain the broth through a metal strainer into a smaller pot.
Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth.
Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth.
While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth.
Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We're Italian. Cheese goes on everything.).
I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.

Nutrition Facts : Calories 486, Fat 26.4, SaturatedFat 8.4, Cholesterol 138.3, Sodium 1058.6, Carbohydrate 28.5, Fiber 3.4, Sugar 5.2, Protein 32.5

SLOW COOKER CHICKEN MEATBALLS IN TOMATO SAUCE

Slow Cooker Chicken Meatballs in Tomato Sauce image

These slow cooker meatballs are Italian style but with a twist, ground chicken instead of beef. Serve over pasta of your choice or use the meatballs and sauce to make a sub. Leftover sauce freezes well.

Provided by Bren

Categories World Cuisine Recipes European Italian

Time 2h50m

Yield 4

Number Of Ingredients 17

Ingredients

5 cups crushed and strained tomatoes (such as Aurora®)
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon salt
1 pinch red pepper flakes
ground black pepper to taste
1 pound lean ground chicken
1 large egg
½ cup fresh bread crumbs
½ cup finely grated Parmesan cheese
¼ cup grated onion
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 large clove garlic, minced
½ teaspoon salt
ground black pepper to taste

Steps:

Prepare the sauce by whisking tomatoes, basil, parsley, oregano, salt, red pepper flakes, and black pepper in a slow cooker. Adjust heat to High.
Combine ground chicken, egg, bread crumbs, Parmesan cheese, onion, olive oil, parsley, garlic, salt, and pepper in a medium bowl. Use your hands to gently mix together. Roll into 1 1/2-inch balls and place into the sauce. Use a spoon to cover the meatballs with sauce; do not stir.
Place the lid on the slow cooker and drape a thick kitchen towel over it. Cook on High for 2 1/2 hours until meatballs are cooked through.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 27.9 g, Cholesterol 121.1 mg, Fat 13.4 g, Fiber 6.6 g, Protein 37.5 g, SaturatedFat 3.6 g, Sodium 1559.4 mg, Sugar 0.9 g

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