ITALIAN CHICKEN MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
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
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 16 meatballs
Number Of Ingredients 13
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
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
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 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
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
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
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
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
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 BAKED CHICKEN MEATBALLS RECIPE
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Ratings 18Video Duration 2 minCategory AppetizerCalories 387 per serving
- In a large bowl, combine the breadcrumbs and milk. Let sit for 2 minutes while you assemble the other ingredients.
- Combine the egg, basil, garlic powder, oregano, Dijon mustard, black pepper, salt, and red pepper flakes with the breadcrumb mixture.
- Add the chicken and gently use your fingers to mix together until just combined. Roll into 1 1/2 inch meatballs.
ITALIAN CHICKEN MEATBALLS RECIPE - TODAY.COM
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3.6/5 (77)Category EntréesCuisine ItalianTotal Time 40 mins
- 2. In a mixing bowl, combine breadcrumbs and milk. Mix in chicken, Parmesan, onion, garlic, egg, parsley, salt, pepper and red pepper flakes. Use your hands to mix all of the ingredients until evenly combined. Do not over mix. Divide chicken into a dozen or so balls and shape. Place meatballs on a baking sheet and bake for 12 minutes.
- 3. Heat marinara in a saucepan over medium heat. Add meatballs to pan and simmer for 15 minutes. Serve with pasta and Parmesan, if desired.
EASY ITALIAN CHICKEN MEATBALLS RECIPE - THE …
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4.7/5 (69)Category EntreeCuisine ItalianCalories 79 per serving
- Preheat the oven to 400 degrees F. And lightly brush a large sheet pan with extra virgin olive oil.
- In a large mixing bowl, add the sliced onions and tomatoes. Sprinkle with kosher salt and about 1 1/2 tsp fresh thyme (leave the rest of the thyme for later). Drizzle a bit of extra virgin olive oil and toss to combine. Transfer to the prepared sheet-pan and spread well.
- In the same mixing bowl, now prepare the chicken meatball mixture. Add ground chicken, garlic, egg, remaining 1 1/2 tsp thyme, Parmesan cheese, and bread crumbs. Add oregano, paprika, pinch of salt and black pepper, and 1 cup fresh chopped parsley. Drizzle a bit of extra virgin olive oil. Using clean hands (remove any rings, of course), mix well until the chicken meatball mixture is well-combined.
- Form the mixture into small chicken meatballs about 1 1/2 tbsp each (whatever size you choose, stick to it for even cooking.) Arrange the chicken meatballs on the same sheet pan with the tomatoes and onions (nestle them in between the veggies, making sure not to crowd the meatballs.)
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- Position a rack in the oven 8 inches from the heat source; preheat broiler to high. Lightly coat a rimmed baking sheet with cooking spray.
- Stir egg, cheese, parsley, garlic and pepper into the breadcrumb mixture. Break sausage into small pieces. Add the sausage and chicken to the breadcrumb mixture, gently mixing until just combined.
- Form the mixture into 24 meatballs, about 1 tablespoon each. Arrange the meatballs on the prepared baking sheet. Broil until an instant-read thermometer inserted in the center of a meatball registers 165 degrees F, 9 to 10 minutes.
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