Chicken Parmesan Meatballs With Homemade Marinara Recipes
CHICKEN PARMESAN MEATBALLS WITH HOMEMADE MARINARA
Steps:
- In a large pot, saute garlic in cooking spray over medium heat until just slightly browned, about 1 minute.
- Add in tomatoes. Add about 1 cup of water to one of the cans, sloshing around to get the remaining tomatoes out. Add the tomato water to the skillet or pot.
- Add all remaining ingredients. Bring to a boil, then simmer, uncovered, for 15-20 minutes, stirring occasionally.
CHEESY CHICKEN PARMESAN MEATBALLS
This one-dish dinner takes inspiration from chicken Parmesan, but eliminates the fuss of breading and frying chicken cutlets. Instead, chicken meatballs are the star, delivering an equally comforting and satisfying meal. The unexpected secret to these tender meatballs is tofu, which keeps them juicy. Simply press pieces of tofu between your fingertips to create small crumbles that resemble ground meat. The addition of ricotta creates a creamy texture, as well as great flavor. The meatballs are simmered in marinara sauce with red bell peppers, which infuse the sauce with fresh flavor and natural sweetness. Sharp and tangy provolone completes the dish, although mozzarella could be used for milder flavor. Enjoy over buttered egg noodles, or with crusty bread to sop up the sauce.
Provided by Kay Chun
Categories dinner, casseroles, meat, meatballs, one pot, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
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.
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- CHICKEN MEATBALLS: (See Note 2) In a large bowl, combine the ground chicken, panko, grated Parmesan cheese, egg, dried parsley, dried oregano, onion powder, 1 teaspoon minced garlic, and 1/4 teaspoon red pepper flakes. Add about 1 teaspoon salt and 1/2 teaspoon cracked pepper (or to taste). Knead the ingredients together until evenly combined. Do not overmix; stop as soon as ingredients are combined. Cover tightly and refrigerate this mixture while working on preparing the mozzarella cheese pearls.
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CHICKEN MEATBALLS WITH MARINARA - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 45Category Main CourseCuisine ItalianTotal Time 35 mins
- In a large bowl, combine the ground chicken, grated Parmesan cheese, breadcrumbs, egg, garlic, oregano, parsley, paprika, salt and pepper.
- Using wet hands (with either water or olive oil), combine everything until the mixture is well blended. Form the mixture into small 1-2 inch meatballs. It will yield about 12-15 balls.
- Heat the olive oil in a large non-stick skillet over medium heat. Transfer the meatballs to the pan and cook for 2-3 minutes per side, until they get lightly browned, but not fully cooked
- Pour the marinara sauce over the chicken meatballs, reduce the heat to low, and simmer uncovered for 12-15 minutes, turning the meatballs around once.
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