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Chicken Parm Stuffed Meatballs

  • April 27, 2015
  • By casualonthecoast
  • 1 Comments
Chicken Parm Stuffed Meatballs

ChickenParmMeatballs-10

Chicken Parm Meatballs with spaghetti and fresh basil

ChickenParmMeatballs-15

Chicken Parm Meatballs ready to be enjoyed with a side of extra parmesan!

Meatball Monday! While I do love and appreciate a Meatless Monday, these meatballs are so good that I might just make them every Monday.  It has become a staple in our house for a simple take on the classic meatball (lightened up) & Chicken Parm.  I love am obsessed with ground chicken and almost always substitute it for ground beef & even ground turkey.  This recipe requires some prep work but once the meatballs are stuffed and simmering in the sauce, the hardest part is over.

Chicken Parm Stuffed Meatballs

Ingredients

  • For the Marinara Sauce:
  • 1 tsp extra virgin olive oil
  • 1 small shallot chopped
  • 3-4 cloves of garlic chopped (use more if you like garlic)
  • Red Pepper flakes (omit if you don’t like heat)
  • Salt & pepper to taste
  • 1 can San Marzano whole plum tomatoes (I suggest using San Marzano tomatoes; they are a litte more expensive but are better quality and really make the sauce)
  • Fresh rosemary
  • Fresh basil
  • For the Meatballs:
  • 1 lb ground chicken
  • 2 garlic cloves chopped
  • 1 small shallot chopped
  • ½ cup grated parmesan
  • 2 tsp fennel seeds
  • Sprinkle of Red Pepper flakes
  • Salt & pepper to taste
  • Zest of 1 lemon (my secret ingredient)
  • 1 tbsp of fresh basil chopped
  • 1/4 cup breadcrumbs
  • 1 tbsp extra virgin olive oil
  • 8 ¼’ cubes of mozzarella cheese
  • 1 tbsp vegetable oil for cooking the meatballs

Instructions

  1. Start by making the marinara sauce (if you have a go to recipe for your sauce, feel free to use it.) Heat the olive oil in a sauce pan over medium heat; add the shallot & garlic & sautee until fragrant- about 2-3 minutes; careful not to burn the garlic. Sprinkle in salt, pepper & red pepper flakes (if using.) Pour in the can of tomatoes and break up the whole tomatoes with a wooden spoon.
  2. Let the sauce simmer for 1 hour or more; the tomatoes should have broken down quite a bit. If not, use the spoon once again to break them up. Stir in fresh rosemary & basil.
  3. For the meatballs, combine all of the ingredients (except the last 2) in a large mixing bowl. Portion the chicken mixture into 8 equal portions. Form a patty in your hand and then place a mozzarella cube in the middle and form into a ball. Continue this same technique in order to make 8 equal sized meatballs (lacrosse ball sized- a little bit bigger than a golfball.) Once the meatballs are formed, sprinkle them with a dash of salt & pepper.
  4. Heat the vegetable oil (olive oil tends to burn at high heat) to medium-high & place the meatballs into the pan and sautee to form a nice crust on all sides- about 3 minutes per side. Toss the meatballs into the sauce and let simmer until cooked through (about 30 minutes) or for 1-3 hours on the stove to soak up all the delicious flavor of the sauce.
  5. Serve the meatballs over your favorite pasta & impress your guests with this recreation of a classic dish.
http://casualonthecoast.com/chicken-parm-stuffed-meatballs/

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By casualonthecoast, April 27, 2015
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