Italian Chicken Meatballs Recipes

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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

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.

CRISPY CHICKEN MEATBALLS



Crispy Chicken Meatballs image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 16 meatballs

Number Of Ingredients 13

1/2 cup freshly grated Parmesan
1/4 cup chopped fresh Italian parsley
2 tablespoons whole milk
3/4 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 cup panko breadcrumbs, plus 1 cup for breading
3 large eggs, lightly beaten
1 pound ground chicken, 50/50 white and dark meat
4 ounces mozzarella, diced into 1/2-inch cubes
1/2 cup all-purpose flour
Vegetable oil, for frying
Marinara, warmed, for serving, optional

Steps:

  • In a large bowl, stir together the Parmesan, parsley, milk, salt, oregano, pepper flakes, 1/4 cup breadcrumbs and 1 egg. Add the chicken and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls and press a cube of mozzarella in the middle of each, sealing it with the meat around it.
  • Set up a standard breading station: put the flour in one shallow bowl, the remaining 1 cup of breadcrumbs in a separate bowl and the remaining 2 eggs in another separate bowl. Roll each meatball in the flour, then the egg wash, then the breadcrumbs.
  • Fill a medium Dutch oven a third of the way with vegetable oil and place over medium heat. Bring the oil to 350 degrees F using a deep-fry thermometer,
  • Drop in the meatballs a few at a time so as to not lower the temperature, and fry until deep golden brown and cooked through, about 5 minutes. Remove to a paper towel-lined plate to drain and season with a pinch of salt. Continue with the remaining meatballs. Serve warm with marinara for dipping if desired.

ITALIAN CHICKEN MEATBALL AND BEAN SOUP



Italian Chicken Meatball and Bean Soup image

In North Dakota, it's pretty common for winter temps to fall below zero. Hearty soups like this are a must. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

1 large egg, lightly beaten
1/2 cup savory herb or chicken stuffing mix, crushed
1/4 teaspoon salt
1 pound ground chicken
SOUP:
1 tablespoon olive oil
3 celery ribs, chopped
2 medium carrots, chopped
1 small onion, chopped
2 teaspoons Italian seasoning
2 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained
6 cups reduced-sodium chicken broth
1-1/2 teaspoons grated lemon zest
5 ounces fresh baby spinach (about 6 cups)
2 tablespoons lemon juice

Steps:

  • Preheat oven to 400°. In a large bowl, combine egg, stuffing mix and salt. Add chicken; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place in a greased 15x10x1-in. baking pan. Bake until cooked through, 14-17 minutes., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add celery, carrots and onion; cook and stir until carrots are softened, 5-7 minutes. Stir in Italian seasoning and garlic; cook 1 minute longer., Add beans, broth and lemon zest; bring to a boil. Reduce heat to low. Stir in spinach and meatballs; cook just until spinach is wilted. Stir in lemon juice.

Nutrition Facts : Calories 265 calories, Fat 8g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 828mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 8g fiber), Protein 20g protein.

CHICKEN MEATBALLS AND SPAGHETTI



Chicken Meatballs and Spaghetti image

Chicken meatballs and spaghetti is a great alternative to beef or pork. Now, I love beef and pork, but I wanted to give my family something different. This is a recipe for a family of five, plus a little extra for leftovers.

Provided by Kimberly Anne Thomas

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 14

1 (16 ounce) can crushed tomatoes
1 (8 ounce) can diced tomatoes
3 (6 ounce) cans tomato paste
2 ¼ cups water
1 tablespoon dried basil
salt and pepper, to taste
2 pounds ground chicken
1 cup dry bread crumbs
½ cup grated Parmesan cheese
2 eggs, lightly beaten
2 tablespoons Italian seasoning
salt and pepper, to taste
cooking spray
1 (16 ounce) package whole-wheat spaghetti

Steps:

  • Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs.
  • Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes.
  • Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.

Nutrition Facts : Calories 490.9 calories, Carbohydrate 65.9 g, Cholesterol 120.1 mg, Fat 8.3 g, Fiber 11.5 g, Protein 42.4 g, SaturatedFat 2.7 g, Sodium 876.3 mg, Sugar 10.5 g

CHICKEN MEATBALLS, ITALIAN STYLE



Chicken Meatballs, Italian Style image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

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

I love a good meatball, but -for some reason- mine tend to fall apart all the time. Finally, I found a blend of ingredients that hung together and had a flavor that was less "tomato and basil" (like many Italian dishes) but was rather "fennel, thyme, and garlic."

Provided by David J Rust

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 30

4 teaspoons fennel seeds
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
3 ounces vidalia onions (finely chopped)
3 ounces green bell peppers (finely chopped)
3 ounces celery (finely chopped)
1 1/2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
5 garlic cloves
3 tablespoons skim milk
1 lb ground chicken
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup breadcrumbs
1 egg
1 ounce parmesan cheese (grated)
2 tablespoons extra virgin olive oil
1 ounce flour (although more may be used for dredging)
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves (minced)
1 ounce shallot (minced)
15 ounces tomatoes (diced, canned is fine)
1 ounce parmesan cheese (grated)
1 ounce green onion (finely chopped)

Steps:

  • Heat your oven to 325°F.
  • In a dry skillet over medium heat, toast the fennel seeds and red chili flakes until their aroma begins to smell smoky and more pronounced. Do not let them burn. Remove them from heat and grind them, in a coffee or spice grinder, with 1 teaspoon -each- of dried basil, marjoram, and thyme. Set this spice blend aside.
  • In a skillet over medium heat, sauté the three ounces Vidalia onions, green bell pepper, and celery in 1 1/2 tablespoons extra virgin olive oil.
  • Season the vegetables with 1/4 teaspoon -each- of salt and black pepper. (Adjust to reflect personal tastes.) Add 5 cloves of minced garlic and continue to sauté until the vegetables are completely softened.
  • Add the three tablespoons skim milk to the vegetables and cook to further soften them until all the milk appears to have been absorbed.
  • Remove the vegetables from heat and cool for a few minutes.
  • In a bowl, mix the ground chicken, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 egg, 1 ounce parmesan cheese, and the spice blend (see step 2, above) with a wooden spoon. Blend thoroughly.
  • Add the cooled vegetables and stir them in to the chicken mixture, completely incorporating the them.
  • Keeping one hand dry, form small, golf-ball sized balls (about 1-1/2 inches in diameter) from the meat and roll in the flour. Roll the floured meatballs in your hand to remove the excess. (NOTE: You will probably use a cup of flour, but only an ounce or so will stick to the meatballs when you knock off the excess.) This will make approximately 20 meatballs.
  • In a skillet over medium, heat 2 tablespoons extra virgin olive oil until hot. Add the meatballs (do not over-crowd; do this in several batches if necessary) and lightly brown them on one side, first, before flipping them over and doing the other. Each side should take about 3 minutes.
  • When all the meatballs have been browned, set them aside and -in the skillet where they were browned- sauté 3 minced garlic cloves and the 1 ounce of minced shallot. Add the diced tomatoes, teaspoon of both marjoram and thyme, and the 1/4 teaspoon of both salt and black pepper. Mix together and bring to a simmer.
  • Simmer, uncovered, for 5 minutes.
  • Place the browned meatballs in a baking dish and pour the tomato mixture over them. Put the meatballs and sauce in the oven for 45 minutes.
  • Remove the finished meatballs, place them on a platter, and garnish with 1 ounce grated parmesan cheese and 1 ounce finely chopped green onion.
  • Serve family style with rice, pasta, gnocci, or broccoli.

Nutrition Facts : Calories 310.6, Fat 14.8, SaturatedFat 3.8, Cholesterol 92.4, Sodium 886.4, Carbohydrate 20.1, Fiber 3.2, Sugar 4, Protein 24.7

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ITALIAN CHICKEN MEATBALLS - COOKING UP MEMORIES
2020-09-02 Instructions. Preheat oven to 350. In a large bowl, add all ingredients. Mix ingredients until well combined. Be sure to spray your cookie sheet with cooking spray or use parchment paper to keep the meatballs from sticking. Roll the mixture into 16 small meatballs and place on baking sheet.
From cookingupmemories.com


BUFFALO ITALIAN CHICKEN MEATBALLS - OHSNAPMACROS
2022-01-19 Preheat the oven to 400. Add all meatball ingredients to a mixing bowl and combine. 2. Line a baking dish with foil and spray with cooking spray. Make 18 equal sizes meatballs (34g each) about 1" in diameter. Note: to weigh your meatballs put a plate on the scale, zero it out and add a spoonful of mixture to the plate.
From ohsnapmacros.com


PARMESAN CHICKEN MEATBALLS RECIPE + VIDEO - THE SLOW ROASTED …
2021-01-22 Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper. Set aside 1 cup marinara, 1 cup shredded mozzarella cheese and 1/4 cup Parmesan cheese.
From theslowroasteditalian.com


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