CHICKEN MEATBALL CASSEROLE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the meatballs: Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
- Mix together the chicken, pumpkin, Parmesan, onion, parsley, salt, pepper and garlic in a large bowl. Cover and refrigerate 20 minutes.
- Shape the mixture into balls using a tablespoon and place on the prepared baking sheet. Bake until cooked through, 12 to 15 minutes. Increase the oven temperature to 400 degrees F and spray a 9-by-13-inch baking dish with cooking spray.
- For the casserole: Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 3 minutes less than the package instructions. Reserve 1/3 cup pasta water and drain.
- Toss the pasta with the marinara sauce and pasta water in a large bowl. Transfer to the greased baking dish. Nestle the meatballs into the pasta. Top with the mozzarella and sprinkle with the Parmesan.
- Bake until the cheese is melted and bubbly, about 20 minutes. Let stand for 5 minutes. Serve with grated Parmesan.
PENNE WITH VODKA SAUCE AND MINI MEATBALLS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, mix the beef, 1/4 cup parmesan, the breadcrumbs, egg, 1/2 cup basil, the minced garlic and 1/2 teaspoon salt in a large bowl with your hands until just combined. Form into 3/4-inch meatballs (about 20). Grate the tomatoes into a medium bowl; discard the skins.
- Heat a large nonstick skillet over medium heat. Add the olive oil, then the meatballs. Cook, turning, until browned on all sides, 2 to 3 minutes. Add the sliced garlic and cook until just golden, about 1 minute. Gradually add the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8 to 10 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper.
- Add the pasta and the remaining 1/4 cup basil to the skillet; toss, adding the reserved cooking water as needed to loosen. Remove from the heat and add the remaining 1/2 cup parmesan; toss.
CHICKEN MEATBALLS
I wanted to make chicken meatballs for quite some time and was never able to find a good recipe. I came across one, but modified it based on my own preferences. I thought these came our absolutely delicious and served them with pasta and marinara sauce and homemade garlic bread!
Provided by Jen619
Categories Main Dish Recipes Meatball Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
- Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
- Bake in the preheated oven until juices run clear, 20 to 25 minutes.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 3.2 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 2.8 g, Sodium 299 mg, Sugar 0.4 g
BAKED PENNE WITH CHICKEN MEATBALLS AND RICOTTA
Italian chicken meatballs are combined with Muir Glen™ organic tomato basil sauce, spinach and pasta before being layered with dollops of a gooey, cheesy ricotta and baked until brown and bubbly.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Spray 3-quart baking dish with cooking spray.
- In large bowl, mix bread crumbs and milk; let stand 5 minutes. Add egg, 1/4 cup of the Parmesan cheese, the parsley, 2 finely chopped cloves garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine. Add chicken; gently combine. Shape into 32 (1 1/4-inch) meatballs.
- In 12-inch skillet, heat oil over medium-high heat. Cook meatballs in oil about 6 minutes, turning a few times to brown all sides. Add pasta sauce and spinach in batches; cook until sauce is hot and spinach is wilted, about 3 minutes.
- Meanwhile, cook and drain penne as directed on package. Carefully add to pasta sauce and meatball mixture in skillet.
- In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, 1 finely chopped clove garlic, pepper flakes and remaining 1/4 teaspoons each salt and pepper.
- In baking dish, pour half of the pasta mixture. Place half of the ricotta mixture in dollops over pasta. Spread remaining pasta mixture in baking dish; top with dollops of remaining ricotta. Sprinkle remaining 1 cup mozzarella and 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until top is golden brown and bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 560, Carbohydrate 51 g, Cholesterol 110 mg, Fat 2, Fiber 4 g, Protein 34 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 8 g, TransFat 1/2 g
CHICKEN MEATBALLS
Serve up a healthy bowlful of warming spaghetti and meatballs with this easy, family-friendly recipe. We guarantee everyone will be looking for seconds
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the chicken in a food processor and pulse until finely chopped. Scrape into a bowl and add the breadcrumbs, egg, onion, parmesan, half the crushed garlic, and half the oregano. Season really well, and mix with clean hands until everything is evenly distributed. Shape into 20 meatballs, and put onto an oiled baking tray. Brush the meatballs with 1½ tbsp oil. Bake for 20 minutes until cooked through and golden brown.
- Meanwhile, heat the remaining ½ tbsp oil in a deep frying pan. Fry the remaining garlic for 30 secs, then add the chopped tomatoes and reserved oregano. Season with salt, pepper, and a pinch of sugar. Simmer for 10-15 mins stirring frequently, until the tomatoes break down and you get a thick sauce.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook for 10 mins until al dente.
- Add the cooked meatballs to the tomato sauce and gently stir through. Heat for a few minutes while you drain the spaghetti and spoon into warmed pasta bowls. Serve the meatballs and sauce on top. Drizzle over a little olive oil and a grating of more parmesan, if you wish.
Nutrition Facts : Calories 627 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 0.75 milligram of sodium
CHICKEN PICCATA MEATBALLS
The classic chicken piccata entree is my favorite dish, but I wanted another way to have all the same flavors. These chicken piccata meatballs are the perfect solution, whether served alone or with a sauce like marinara or buffalo! Serve over buttered noodles if you'd like, or stick toothpicks in them for appetizers. -Dawn Collins, Rowley, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 6 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape into 1-in. balls., In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. In the same skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook 1 minute. , Add broth and wine to pan; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Add capers and lemon juice; bring to a boil. Add meatballs. Reduce heat; simmer, uncovered, until meatballs are cooked through, 5-7 minutes, stirring occasionally. Remove from heat; stir in butter until melted. Sprinkle with Parmesan cheese and serve with lemon wedges.
Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 193mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
CHICKEN MEATBALL PENNE
A creamy pasta dish with tasty chicken meatballs. Full instructions have been included for freezing this dish. This recipe has been substantially adapted from a recipe in a recent issue of the Australian magazine 'New Idea'. In particular, I have made use of another one of my recipes: Chicken Meatballs Recipe #123018. To reduce the fat content of this recipe, use low fat evaporated milk and low fat feta.
Provided by bluemoon downunder
Categories One Dish Meal
Time 50m
Yield 4 2-cup capacity dishes, 4 serving(s)
Number Of Ingredients 21
Steps:
- Cook pasta in a large pan of boiling, salted water until tender; drain; cover to keep warm.
- To make the meatballs, combine the chicken, garlic, fresh breadcrumbs, chives, basil, parmesan and egg in a bowl, season to taste with salt and pepper, mix well and with floured hands, and shape the mixture into 12-16 meatballs, depending on the size of meatball you fancy.
- Place the meatballs on a tray, cover loosely and chill for 30 minutes.
- Heat the butter in a non-stick pan, over a medium heat, and sauté the meatballs, turning occasionally, for 6-8 minutes, or until they are lightly golden-brown all over and fully cooked; remove from the pan and cover to keep the meatballs to keep them warm.
- Heat the oil in the pan, add the onion, garlic and carrot, and sauté until they have softened; add the milk and peas and bring to the boil; add the pasta; season to taste with salt and freshly ground black pepper; and cook until the pasta is hot.
- Serve the pasta topped with the meatballs; sprinkle with the crumbled feta and garnish with sage.
- To freeze: Make the recipe to the end of step 5. Divide the mixture among four ovenproof, freezer-proof (2-cup capacity) dishes; top with the meatballs and sprinkle with feta; cover tightly with plastic wrap; label and date and freeze for up to 2 months.
- To serve: Thaw pasta in dishes in the refrigerator; remove the plastic wrap; place on an oven tray; cook in a hot oven (200°C) for about 45 minutes, or until hot, and garnish with sage.
Nutrition Facts : Calories 671.5, Fat 26, SaturatedFat 11.1, Cholesterol 195.3, Sodium 576.4, Carbohydrate 72.2, Fiber 9.7, Sugar 5.3, Protein 39.1
CRISPY CHICKEN MEATBALLS
This is a mash-up of two kids' menu standbys: chicken nuggets and meatballs. And the result is adult-appropriate, too. The combination is a streamlined mix of flavors and textures, since some of the ingredients added to ground meat for classic meatballs (bread crumbs, garlic, and Parmesan) are often used in the crispy coating on chicken nuggets. Cooking the panko and Parmesan-coated meatballs on the stovetop in a mixture of olive oil (for browning) and butter (for flavor) means no splatters - and meatballs that are tender on the inside and crispy on the outside. Eat with ketchup, ranch or honey mustard; pasta; or with a layer of tomato sauce and mozzarella like chicken Parmesan.
Provided by Ali Slagle
Categories weeknight, finger foods, poultry, appetizer, main course
Time 40m
Yield 24 meatballs
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup panko, the milk, egg, garlic powder and 1 teaspoon salt. Stir together and let sit for 5 minutes.
- Add the chicken and 3/4 cup Parmesan. Stir with your hands until combined, avoiding overmixing. Roll into 24 balls about the size of a golf ball (about 2 tablespoons each) and place on a sheet pan or plate. In a medium bowl, stir together the remaining ¾ cup panko and ¼ cup Parmesan. Toss each meatball in the panko-cheese mixture, pressing gently to adhere. (To avoid a big mess, designate one "wet hand" for touching the meatballs and one "dry hand" for tossing in the panko.) Refrigerate for 5 minutes.
- In a large (12-inch) skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium. When foaming, add half the meatballs. Cook, turning often and reducing the heat if needed to prevent burning, until golden brown and cooked through, 7 to 10 minutes. Transfer to a plate.
- Reduce the heat to medium-low and remove any dark oil or loose panko from the skillet with a spoon or paper towel. (The skillet will be hotter at this point, so reducing the heat ensures even cooking for both batches.) Add the remaining 2 tablespoons butter and 1 tablespoon oil. When foaming, add the remaining meatballs and cook, turning often, until golden brown and cooked through, 7 to 10 minutes. Transfer to the plate.
CHICKEN MEATBALLS RECIPE BY TASTY
Chicken dinner takes a new shape with these savory meatballs! They're baked, not fried, for a hands-off, mess-free meal. Serve over your favorite pasta and sauce, or alongside your favorite vegetables. Hint: Make a double batch and freeze half for another night!
Provided by Betsy Carter
Categories Lunch
Time 40m
Yield 14 meatballs
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
- Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
- In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
- Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
- Bake the meatballs until browned and cooked through, 20 to 25 minutes.
- Serve with pasta and sauce of your choice.
- Enjoy!
Nutrition Facts : Calories 109 calories, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram
INSTANT MEATBALLS WITH PENNE PASTA
Meatballs are always a surefire winner for family meals - made with sausages in this recipe for something different
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Cook the pasta according to pack instructions. Meanwhile, squeeze the sausages from their skins, then roughly break the meat into 12 pieces. Roll into balls.
- Heat the oil in a large frying pan, add the sausage balls, then cook over a medium heat until golden, about 5 mins. Pile the spinach on top of the sausage balls and cook, stirring frequently, for 2-3 mins until completely wilted. Season with a little salt and plenty of ground black pepper, then toss in the toasted pine nuts.
- Add the drained pasta to the sausages and spinach, then toss well, adding half the parmesan. Serve spooned into individual serving bowls with the rest of the parmesan scattered on top.
Nutrition Facts : Calories 964 calories, Fat 53 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 3.14 milligram of sodium
PENNE BAKE, WITH CHICKEN-SAUSAGE MEATBALLS
I love to make up new recipes all the time, sometimes daily! I thought this would be an excellent challenge for me, and I think it came out excellent!
Provided by love4culinary
Categories One Dish Meal
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Grease 2 1/2 quart casserole.
- Cut zucchini squash halves into thirds lengthwise, then crosswise into 1 1/2 inch pieces, and cut pepper into 1-2 inch thin/med sized slices.
- (If the pepper is large, you may not want to add whole pepper it depends on your taste).
- After you have removed sausage from casing, put into a medium sized bowl.
- Add the ground chicken and egg, and mix using your hands until the egg is completely mixed into the meat.
- Take 1/3 of your onion and chop it very fine.
- Add to meat/egg mixture.
- Then add a small amount of breadcrumbs, and mix with hands again.
- Continue adding a little bit of bread crumbs at a time, until it is the right consistency to form 1 inch round balls with meat.
- Do not get carried away with the breadcrumbs, but do make sure to add enough so that they will stay in ball form.
- Roll into balls.
- Heat oil in large skillet over medium heat (If you find that there is not enough oil[especially if you add more meat], dont be afraid to add a little more; Just dont get carried away!).
- Add meatballs; cook thoroughly.
- Transfer to bowl using slotted spoon (to drain oil).
- Chop up the rest of the onion (this time not very fine) and add to skillet; cook 5 minutes.
- Add zucchini squash and sweet red pepper slices, minced garlic (if you choose) and corn.
- Season and cook 8 minutes.
- Return meat to skillet.
- Add cream and oregano.
- Bring to a boil.
- Add half the fontina and stir until melted.
- Cook penne al dente, drain and return to pot.
- Add sauce and toss through to coat.
- Transfer to casserole and top with remaining fontina.
- Bake until heated through, about 15 to 20 minutes.
- ENJOY!
Nutrition Facts : Calories 1010.6, Fat 66.1, SaturatedFat 32.1, Cholesterol 283.5, Sodium 909.1, Carbohydrate 64.7, Fiber 9.7, Sugar 7.5, Protein 43.4
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BAKED PENNE WITH CHICKEN MEATBALLS AND RICOTTA
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- In large bowl, mix bread crumbs and milk; let stand 5 minutes. Add egg, 1/4 cup of the Parmesan cheese, the parsley, 2 finely chopped cloves garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine. Add chicken; gently combine. Shape into 32 (1 1/4-inch) meatballs.
- In 12-inch skillet, heat oil over medium-high heat. Cook meatballs in oil about 6 minutes, turning a few times to brown all sides. Add pasta sauce and spinach in batches; cook until sauce is hot and spinach is wilted, about 3 minutes.
- Meanwhile, cook and drain penne as directed on package. Carefully add to pasta sauce and meatball mixture in skillet.
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