Chicken Parmesan Meatballs
Let me tell you about how my week is going to go: by the time you read this, I will be on the road for work. My boss and I are heading our Sunday evening, have full days Monday and Tuesday in meetings with clients and prospective clients. We’ll make our way back into town around 7:30 Tuesday evening. At that point, I will kiss my husband, throw my toiletries into a separate suitcase (which I hope is mostly packed), zip it up and hit the road again. This time, I’ll be heading to Kansas City, to Ali’s loft (and I’m so excited about that!!) And then Wednesday morning, she and I are leavin’ on a jet plain, heading to Austin for BlogHer Food.
Are you out of breath reading that? Because I am out of breath just typing it. Luckily, once we land, we should be able to relax, make our way to our hotel, and then proceed to eat our way through Austin. My kind of vacation, for sure. I am thoroughly excited about the whole conference (thank you, Imperial Sugar for the sponsorship!!) but what I am most excited about is rooming with seven, yes SEVEN of my best blogging pals. And also seeing and meeting many of my other awesome blogging friends. Epic probably only begins to describe the end of this week and this weekend. I will fill you in on the whole thing next week!
But for now, let’s talk meatballs. Earlier this year I had a little thing going on with meatballs and all of a sudden a couple of weeks ago, I had another idea pop into my head: chicken parmesan meatballs – all of the flavors of classic chicken parmesan, stuffed into a meatball and topped with marinara sauce. Perfecto. And it was. The best part is that these are so, so simple. You just throw everything in, bake them, and eat them. And they make the perfect vehicle for enjoying my quick homemade marinara sauce!
Chicken Parmesan Meatballs
Yield: 2 dozen meatballs
Total Time: 35 min
Classic chicken parmesan flavors wrapped up into a meatball and topped with homemade marinara sauce.
1 pound ground chicken
1/2 cup panko breadcrumbs
3/4 cup freshly grated Parmesan Cheese
2 cloves garlic, minced
1 Tbs. tomato paste
1 Tbs. fresh basil, chopped
2 tsp. fresh oregano, chopped
1 tsp. crushed red pepper flakes
1 tsp. fresh parsley, chopped
1/2 tsp. salt
1/2 tsp. pepper
Marinara Sauce for serving
Heat the oven to 375 degrees and spray a 9x13 rimmed baking sheet with cooking spray. (I use my Misto sprayer.)
Mix all of the above ingredients in a large bowl until combined. The mixture will be moist but should hold together when formed into a ball.
Scoop the mixture out and roll into 1-inch balls and place them on the prepared baking sheet. Bake in the 375 degree oven for about 20 minutes until golden brown and the chicken is cooked through. The center of the meatball should read 165-170 degrees.
Alternatively, fry the meatballs in about 1-inch of grapeseed oil in a high-sided skillet for about 5 minutes on each side, until cooked through.
Serve with marinara sauce and, if desired, cooked pasta.