Chicken Parmesan Meatball Skillet Food

CHICKEN PARMESAN MEATBALL SKILLET

Steps:

• In large bowl, mix chicken, bread crumbs, 1/3 cup of the Parmesan cheese, the milk, salt, pepper and egg. Shape mixture into 20 meatballs.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Place meatballs in skillet, and brown meatballs on all sides, about 3 minutes on each side; drain.
• Add marinara sauce to skillet. Reduce heat to simmer; cover and cook 5 to 8 minutes or until meatballs are cooked through and no pink remains (at least 165°F). Remove from heat; top with mozzarella cheese, remaining 2 tablespoons Parmesan cheese and the basil.
• To serve, spoon meatballs and sauce into serving bowls.

CHICKEN PARMESAN MEATBALLS WITH SOFT POLENTA

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the meatballs: Combine the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, garlic, egg and onion in a medium bowl until just mixed. Do not overwork. Season with salt and pepper. Divide the mixture into 8 portions and roll into balls.
• Heat a cast-iron pan on the hot side of the grill until nice and hot. Brush the pan with enough olive oil to liberally coat the surface, about 3 tablespoons.
• Place the meatballs in the pan and cook, flipping them, until all sides are caramelized, about 3 minutes. Move the pan to the indirect-heat side of the grill and cover the grill. Cook for 5 minutes.
• For the sauce: Add the garlic, oregano and onion to the pan with the meatballs and saute until the onions begin to soften, 2 to 3 minutes. Flip the meatballs, then add the tomato puree and 1/2 cup water. Season with salt and pepper. Cover the grill and continue to cook until the chicken is cooked through and the sauce is reduced slightly, 10 to 15 minutes.
• For topping and serving: Top the meatballs with the mozzarella, cover the grill and cook until the cheese is melted, about 3 minutes. Discard the oregano sprig. Spoon the meatballs on top of the Soft Polenta. Spoon any remaining sauce over top and serve topped with the Parmesan and basil if using.
• (Alternatively, you can cook the meatballs and the sauce as directed in a cast-iron skillet on the stovetop over medium heat, then transfer the skillet to a 400 degrees F oven for 10 to 15 minutes before melting the cheese.)
• Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth. Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes. Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl.

CHICKEN PARMESAN MEATBALLS

Steps:

• In a large bowl, mix together the chicken, egg, Parmesan cheese, breadcrumbs, garlic powder, Italian seasonings, salt, pepper, and red pepper. Roll into 1 1/2 inch balls.
• Heat 2 tablespoons oil in a large oven-safe skillet over medium heat. Roll half of the meatballs in Panko breadcrumbs and brown them on each side in the oil. Add more oil if needed as you go. Remove from the pan and set aside. Wipe out any Panko breadcrumbs and heat the remaining 2 tablespoons of olive oil over medium heat. Roll the remaining meatballs in Panko breadcrumbs and brown on each side. Remove from pan.
• Preheat oven to 350 degrees. Pour marinara sauce in the oven-safe skillet (or any baking dish will do) and place the meatballs on top of the sauce. Bake meatballs for 20 minutes sprinkling the mozzarella on top for the last 5 minutes of baking. Garnish with basil and serve over pasta.

CHICKEN PARMESAN MEATBALLS

Steps:

• In a large mixing bowl, combine the chicken, parmesan, breadcrumbs, egg, salt, pepper, oregano, parsley and red pepper flakes. Carefully combine everything with your hands until the ingredients are evenly mixed.
• Form the ground chicken mixture into small meatballs, each the size of a golf ball.
• Insert a small bocconcini ball in the center of each meatball, taking care to reform the meatball around the cheese once it's been inserted. The mozzarella should be completely hidden from sight.
• Dredge each meatball in the flour to lightly coat it and gently tap off any excess flour.
• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for a 3-4 minutes, turning every so often to brown the outside.
• Once the meatballs are browned, remove them from the oil and repeat the process with the remaining meatballs.
• Once all meatballs are browned, add the tomato sauce to the skillet and place the browned meatballs on top of the sauce.
• Transfer the skillet, meatballs and all, into the oven and let the meatballs continue to bake for 15-20 minutes until cooked through.
• Remove the skillet from the oven and dusting with salt, pepper, freshly chopped basil and extra bocconcini if desired. Serve immediately.

CHEESY CHICKEN PARMESAN MEATBALLS

Steps:

• Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.
• In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.
• Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.
• Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.

CHICKEN PARMESAN MEATBALLS

Steps:

• In a large saucepan, heat 3 tablespoons olive oil over medium heat. Add garlic and cook 1 minute.
• Add crushed tomatoes, tomato sauce, 1/4 teaspoon dried oregano, 1/4 teaspoon salt, and crushed red pepper flakes.
• Simmer sauce for 10 to 15 minutes, stirring occasionally. Remove from heat and set aside.
• Preheat oven to 350 degrees and grease a 9x13-inch baking pan.
• Place crackers in a large zip-top bag and crush until finely crushed.
• In a large bowl, combine crackers crumbs and egg. Stir to mix.
• Set aside 1/2 cup of the parmesan cheese and add the rest to the large bowl with the cracker mixture. Also add the garlic powder, pepper, remaining oregano, 1 teaspoon of salt and the ground chicken.
• Mix with your hands until evenly combined. Shape mixture into 18 meatballs. You can use a 1/4 cup measuring cup to help you get them the right size.
• Place meatballs in prepared baking dish. Pour sauce over them.
• Arrange the mozzarella cheese on top of the meatballs.
• Bake for 40 to 45 minutes.
• While the meatballs bake, stir together the remaining 2 tablespoons of oil, the panko crumbs and remaining 1/4 teaspoon of salt in a small bowl.
• Heat a small nonstick skillet over medium heat. Add panko crumb mixture and cook, stirring frequently, until golden.
• When meatballs are done cooking, sprinkle the remaining Parmesan cheese on them and then sprinkle on the Panko crumb mixture.
• Sprinkle with basil and serve.

CHICKEN PARMESAN MEATBALLS

Steps:

• Preheat oven to 350° F. In a large bowl whisk together the panko, parmesan cheese, onion, parsley, egg, dried spices, salt and pepper. Add in the ground chicken and gently combine everything with your hands.
• Scoop out approximately tablespoon size amount of the meat mixture and roll them into balls. Place them on a plate.
• Heat a tablespoon or so of olive oil in large oven-safe skillet over medium heat. When the skillet is hot, swirl the oil to coat the bottom. Add the meatballs to the skillet and brown them for 4-5 minutes before flipping them over and browning another 2 minutes.
• Pour the marinara sauce into the skillet with the meatballs and sprinkle the mozzarella cheese over the top. Bake in the oven for 15 minutes or until the meatballs are cooked through. Remove the skillet from the oven and top with chopped fresh basil and extra parmesan cheese if desired.

CHICKEN PARMESAN MEATBALLS RECIPE

Steps:

• Preheat the oven to 375°F.
• In a large mixing bowl, combine the ground chicken, ½ cup Italian breadcrumbs, 1 egg, and minced garlic. Mix well. Form into golf ball sized balls, place onto a plate, and freeze for 5 minutes.
• Meanwhile, heat 2 inches of vegetable oil in a deep skillet or wok to 350°F.
• Prepare a dredging station. Add flour to one bowl, whisk the 2 remaining eggs in the second bowl, and combine the Panko breadcrumbs, ½ cup of Italian breadcrumbs, garlic powder, and Italian seasoning in the third bowl.
• Remove the meatballs from the freezer. Roll each meatball in the flour until coated. Dip into the eggs, then roll the meatball in the seasoned breadcrumbs. Press the breadcrumbs into the meatball to help them stick. Repeat this process for all of the meatballs.
• Working in batches of 5-6 meatballs at a time, fry the meatballs for 6 minutes. Add the meatballs to the hot oil, flipping them over halfway cooking to evenly brown.
• Arrange the meatballs in a casserole dish. Pour marinara sauce over the meatballs and top with sliced mozzarella.
• Bake for 8 minutes, or until the cheese is melted.
• Top each chicken parmesan meatball with a basil leaf and serve with pasta. Enjoy!

CHICKEN-PARMESAN MEATBALLS

Steps:

• Combine eggs, chicken, prosciutto, panko, basil, salt, black pepper, crushed red pepper, garlic, and 1 ounce of the Parmesan in a large bowl. Gently mix with your hands to thoroughly combine, taking care not to overmix. Shape into 12 (1¾-inch) balls (about 2 ounces each).
• Preheat oven to 450°F. Heat olive oil in a large skillet over medium-high. Cook meatballs in a single layer, turning occasionally, until browned on all sides, 8 to 12 minutes. Transfer to a plate. Reduce heat to medium. Add wine to skillet; cook, scraping bottom of skillet to release browned bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Stir in marinara sauce. Arrange meatballs in skillet in a single layer; turn to coat in sauce. Sprinkle with mozzarella cheese and remaining 1 ounce Parmesan.
• Transfer skillet to preheated oven; bake until mozzarella cheese is melted and beginning to brown and internal temperature of meatballs registers 165°F, 10 to 14 minutes. Garnish with basil leaves. Serve with garlic bread, cooked spaghetti, or zucchini "noodles."