Chicken Parma Meatballs Recipes

CHICKEN PARMESAN MEATBALLS

Steps:

• In a large mixing bowl, combine the chicken, parmesan, breadcrumbs, egg, salt, pepper, oregano, parsley and red pepper flakes. Carefully combine everything with your hands until the ingredients are evenly mixed.
• Form the ground chicken mixture into small meatballs, each the size of a golf ball.
• Insert a small bocconcini ball in the center of each meatball, taking care to reform the meatball around the cheese once it's been inserted. The mozzarella should be completely hidden from sight.
• Dredge each meatball in the flour to lightly coat it and gently tap off any excess flour.
• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for a 3-4 minutes, turning every so often to brown the outside.
• Once the meatballs are browned, remove them from the oil and repeat the process with the remaining meatballs.
• Once all meatballs are browned, add the tomato sauce to the skillet and place the browned meatballs on top of the sauce.
• Transfer the skillet, meatballs and all, into the oven and let the meatballs continue to bake for 15-20 minutes until cooked through.
• Remove the skillet from the oven and dusting with salt, pepper, freshly chopped basil and extra bocconcini if desired. Serve immediately.

CHICKEN PARMESAN MEATBALLS

Steps:

• Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions; drain.
• Meanwhile, in a large bowl, combine 1/2 cup breadcrumbs, milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Add chicken and stir until just combined (do not overmix). In a medium straight-sided skillet, heat oil over medium until it registers 350 degrees on a deep-fry thermometer.
• Place remaining 1 1/4 cups breadcrumbs in a shallow dish. Divide chicken mixture into 4 portions and flatten each into a disk. Place 4 mozzarella pieces in center of each, then form disk into a ball around cheese. Coat balls in breadcrumbs and fry until golden brown, 5 minutes, turning once. With a slotted spoon, transfer meatballs to a paper-towel-lined rimmed baking sheet and let drain 1 minute.
• Discard paper towels and transfer sheet to oven. Bake meatballs until chicken is cooked through, about 14 minutes. Divide pasta among four bowls and top each with marinara and a meatball. Sprinkle with parsley.

CHICKEN PARM MEATBALL SUBS

Steps:

• Preheat oven to 425 degrees F.
• Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways! Bake the meatballs 15 minutes until golden and firm. Switch the broiler on.
• While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve a extra sauce for dipping on dinner table.
• Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce.
• Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano. Cover the subs with cheese and return to broiler to melt the cheese until golden.

CHICKEN PARMESAN MEATBALLS WITH SOFT POLENTA

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the meatballs: Combine the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, garlic, egg and onion in a medium bowl until just mixed. Do not overwork. Season with salt and pepper. Divide the mixture into 8 portions and roll into balls.
• Heat a cast-iron pan on the hot side of the grill until nice and hot. Brush the pan with enough olive oil to liberally coat the surface, about 3 tablespoons.
• Place the meatballs in the pan and cook, flipping them, until all sides are caramelized, about 3 minutes. Move the pan to the indirect-heat side of the grill and cover the grill. Cook for 5 minutes.
• For the sauce: Add the garlic, oregano and onion to the pan with the meatballs and saute until the onions begin to soften, 2 to 3 minutes. Flip the meatballs, then add the tomato puree and 1/2 cup water. Season with salt and pepper. Cover the grill and continue to cook until the chicken is cooked through and the sauce is reduced slightly, 10 to 15 minutes.
• For topping and serving: Top the meatballs with the mozzarella, cover the grill and cook until the cheese is melted, about 3 minutes. Discard the oregano sprig. Spoon the meatballs on top of the Soft Polenta. Spoon any remaining sauce over top and serve topped with the Parmesan and basil if using.
• (Alternatively, you can cook the meatballs and the sauce as directed in a cast-iron skillet on the stovetop over medium heat, then transfer the skillet to a 400 degrees F oven for 10 to 15 minutes before melting the cheese.)
• Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth. Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes. Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl.

CHEESY CHICKEN PARMESAN MEATBALLS

Steps:

• Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.
• In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.
• Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.
• Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.

CHICKEN PARMESAN MEATBALL SKILLET

Steps:

• In large bowl, mix chicken, bread crumbs, 1/3 cup of the Parmesan cheese, the milk, salt, pepper and egg. Shape mixture into 20 meatballs.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Place meatballs in skillet, and brown meatballs on all sides, about 3 minutes on each side; drain.
• Add marinara sauce to skillet. Reduce heat to simmer; cover and cook 5 to 8 minutes or until meatballs are cooked through and no pink remains (at least 165°F). Remove from heat; top with mozzarella cheese, remaining 2 tablespoons Parmesan cheese and the basil.
• To serve, spoon meatballs and sauce into serving bowls.