I am always on the hunt for meals that are not only simple but inventive. Food is about having fun. Sometimes you have to reinvent a classic dish or your favorite recipe to spice things up a bit. These chicken parmesan meatballs are just what the doctor ordered. It’s a fresh take on chicken parmesan and spaghetti and meatballs. These chicken parmesan meatballs can be eaten with pasta or a side of sauteed veggies like spinach or Swiss chard.
Ingredients
- 1 1/4 pounds ground chicken
- 1/2 cup breadcrumbs
- 2 tablespoons chopped onion
- 1 tablespoon chopped parsley
- 1/2 cup Pecorino (or Parmesan)
- salt to taste
- pepper to taste
- 1 clove garlic, minced
- 1 teaspoon fennel seeds
- 1 egg, whisked
- zest of half a lemon
- 3 tablespoons olive oil
- 1 14-ounce can store bought tomato sauce.
- 4 ounces fresh mozzarella (sliced roughly 1/4 inch think)
Directions
- Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into 21/2 to 3 inch balls.
- place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of tomato sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.
- Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of mozzarella cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden.
- Heat remaining sauce in a small saucepan, scoop some sauce on a plate and place desired amount of meatballs. Enjoy!
Recipe source: Dinner A Love Story
Photo source: What’s Gabby Cooking
