Chicken Parmesan Meatballs Food

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CHICKEN PARMESAN MEATBALLS



Chicken Parmesan Meatballs image

For a delicious new take on Chicken Parmesan, try these giant meatballs. Ground chicken stands in for the usual cutlet and the cheese is on the inside, mozzarella oozes out when you cut into a meatball. To keep things a bit traditional, they are served atop spaghetti with marinara sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Time 40m

Number Of Ingredients 9

Coarse salt and pepper
3/4 pound spaghetti
1 3/4 cups plain dried breadcrumbs, divided
1/2 cup whole milk
1 pound ground white-meat chicken
2 cups vegetable oil
3 ounces fresh mozzarella, cut into 16 pieces
3 cups marinara, warmed
chopped fresh parsley, for serving

Steps:

  • Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions; drain.
  • Meanwhile, in a large bowl, combine 1/2 cup breadcrumbs, milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Add chicken and stir until just combined (do not overmix). In a medium straight-sided skillet, heat oil over medium until it registers 350 degrees on a deep-fry thermometer.
  • Place remaining 1 1/4 cups breadcrumbs in a shallow dish. Divide chicken mixture into 4 portions and flatten each into a disk. Place 4 mozzarella pieces in center of each, then form disk into a ball around cheese. Coat balls in breadcrumbs and fry until golden brown, 5 minutes, turning once. With a slotted spoon, transfer meatballs to a paper-towel-lined rimmed baking sheet and let drain 1 minute.
  • Discard paper towels and transfer sheet to oven. Bake meatballs until chicken is cooked through, about 14 minutes. Divide pasta among four bowls and top each with marinara and a meatball. Sprinkle with parsley.

Nutrition Facts : Calories 852 g, Fat 28 g, Fiber 4 g, Protein 50 g, SaturatedFat 6 g

CHICKEN MEATBALLS FOR SPAGHETTI AND MEATBALLS



Chicken Meatballs For Spaghetti and Meatballs image

Once you try these, you'll never go back to beef meatballs.(Well, maybe YOU will!) I searched all over the Internet for chicken meatballs, and found these on eatchicken.com. The texture is much lighter than regular meatballs,and they are downright tasty! Haven't used beef for spaghetti since,and I found this over 2 years ago. The recipe also came with a sauce, but I figured that everyone has their own favorite marinara sauce already. Enjoy!

Provided by HEP MEP

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground chicken
1 egg
1/2 cup parmesan cheese
1/2 cup breadcrumbs
2 cloves garlic, minced
2 teaspoons fresh oregano (or the equivalent dried)
1/2 teaspoon salt
2 tablespoons olive oil

Steps:

  • Place ground chicken,egg,1/2 cup Parmesan,bread crumbs, garlic,oregano and 1/2 tsp salt in a medium bowl.
  • Knead mixture together with hand till evenly combined.
  • Form mixture into 1-inch balls.
  • In large non-stick skillet,warm olive oil over high heat.
  • Place meatballs in pan,up to 8 at a time,and cook until all sides are browned,approximately 8 minutes for each meatball.
  • Remove with slotted spoon,and add to your favorite spaghetti sauce.

CHEESY CHICKEN PARMESAN MEATBALLS



Cheesy Chicken Parmesan Meatballs image

This one-dish dinner takes inspiration from chicken Parmesan, but eliminates the fuss of breading and frying chicken cutlets. Instead, chicken meatballs are the star, delivering an equally comforting and satisfying meal. The unexpected secret to these tender meatballs is tofu, which keeps them juicy. Simply press pieces of tofu between your fingertips to create small crumbles that resemble ground meat. The addition of ricotta creates a creamy texture, as well as great flavor. The meatballs are simmered in marinara sauce with red bell peppers, which infuse the sauce with fresh flavor and natural sweetness. Sharp and tangy provolone completes the dish, although mozzarella could be used for milder flavor. Enjoy over buttered egg noodles, or with crusty bread to sop up the sauce.

Provided by Kay Chun

Categories     dinner, casseroles, meat, meatballs, one pot, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

3/4 cup crumbled firm tofu (about 4 ounces)
1/2 cup ricotta (about 4 ounces)
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1/4 cup plain bread crumbs
1 large egg
2 tablespoons minced garlic
1 teaspoon dried oregano
Kosher salt and black pepper
1 pound ground chicken (or turkey)
2 tablespoons extra-virgin olive oil
2 medium red bell peppers, cored and sliced lengthwise 1/2-inch-thick
3 cups marinara sauce (about 24 ounces)
6 ounces sliced provolone cheese,
Cooked egg noodles or other pasta, for serving
Chopped parsley, for garnish (optional)

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 (LOW-CARB)



Chicken Parmesan Meatballs (Low-Carb) image

Make and share this Chicken Parmesan Meatballs (Low-Carb) recipe from Food.com.

Provided by FDADELKARIM

Categories     Lunch/Snacks

Time 35m

Yield 24 meatballs

Number Of Ingredients 12

1 lb ground chicken
2 egg whites
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese, grated
3 tablespoons pizza sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon italian seasoning
1/4 teaspoon onion powder
1/8-1/4 teaspoon garlic powder
1/2-3/4 cup mozzarella cheese, shredded
pizza sauce, for dipping

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Spray a large baking sheet with cooking spray.
  • Mix ground chicken, egg, breadcrumbs, Parmesan cheese, 3 tablespoons pizza sauce, spices, & cheese in a bowl.
  • Shape into 24 small meatballs, about the size of a ping pong ball; place meatballs onto the prepared baking sheet.
  • Bake for 20-25 minutes. Serve with pizza sauce for dipping.

CHICKEN PARMESAN MEATBALLS



Chicken Parmesan Meatballs image

These Chicken Parmesan Meatballs are an Italian dinner that's ready in no time at all. Seasoned meatballs with Panko crumbs for that crunch you crave when you eat Chicken Parmesan. Serve these over noodles with garlic bread and a salad for a delicious dinner.

Provided by Christy Denney

Categories     Main Course

Time 35m

Number Of Ingredients 13

1 lb ground chicken
1 egg
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs ((and about 3/4 cup more breadcrumbs for rolling later))
1 teaspoon garlic powder
1 teaspoon Italian seasonings
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper
1/4 cup olive oil, (divided)
1 (26 ounce) jar marinara sauce
1/2 cup shredded mozzarella
2 tablespoons basil, torn ((optional))

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 WITH SOFT POLENTA



Chicken Parmesan Meatballs with Soft Polenta image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

1 1/2 pounds ground chicken
1 cup whole-milk ricotta cheese
1/2 cup freshly grated Parmesan
1/2 cup plain breadcrumbs
1/2 cup finely chopped fresh flat-leaf parsley
1/2 teaspoon freshly grated nutmeg
2 cloves garlic, grated
1 large egg
1/2 medium yellow onion, grated
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for the pan
2 cloves garlic, sliced
1 sprig fresh oregano
1/2 medium yellow onion, diced
One 28-ounce can tomato puree
Kosher salt and freshly ground black pepper
8 ounces sliced fresh mozzarella
Soft Polenta, recipe follows
1/4 cup freshly grated Parmesan
Torn fresh basil leaves, for serving, optional
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup yellow cornmeal or polenta
4 tablespoons unsalted butter
1/4 cup freshly grated Parmesan

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



Chicken-Parmesan Meatballs image

A new spin on chicken parm.

Provided by Paige Grandjean

Time 35m

Number Of Ingredients 15

2 large eggs, beaten
1 pound ground chicken (white and dark meat)
2 ounces thinly sliced prosciutto, finely chopped
1 cup panko breadcrumbs
¼ cup chopped fresh basil, plus basil leaves for garnish
¾ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon crushed red pepper
2 medium garlic cloves, grated
2 ounces Parmesan cheese, grated with a Microplane grater (about 1¼ cups), divided
2 tablespoons olive oil
⅓ cup dry red wine
1 (24-oz.) jar marinara sauce
6 ounces low-moisture part-skim mozzarella cheese, shredded (about 1½ cups)
Garlic bread, cooked spaghetti, or zucchini "noodles," for serving

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."

CHICKEN PARMESAN MEATBALLS RECIPE



Chicken Parmesan Meatballs Recipe image

If you're in the mood for an easy and super tasty Italian-inspired dinner then these Chicken Parmesan Meatballs are a must-make!

Provided by Becky Hardin

Categories     Main Course

Time 35m

Number Of Ingredients 13

1 pound ground chicken
1 cup Italian breadcrumbs (divided)
3 eggs
2 teaspoons minced garlic
1 cup all-purpose flour
1 cup Panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 cup marinara sauce
8 ounces mozzarella cheese (cut into slices)
Vegetable oil (for frying)
Fresh basil (for serving)
Cooked pasta (for serving)

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!

Nutrition Facts : Calories 459 kcal, Carbohydrate 41 g, Protein 31 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 177 mg, Sodium 869 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving

CHICKEN PARMESAN MEATBALLS



Chicken Parmesan Meatballs image

Provided by Danae Halliday

Categories     Skillet + One Pot Meals

Time 45m

Number Of Ingredients 15

1 tablespoon olive oil
1 pound ground chicken
1/3 cup panko, gluten-free if needed
1/4 cup grated parmesan cheese
2 tablespoons grated yellow onion
1 tablespoons chopped flat leaf parsley
1 egg
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
Kosher salt and black pepper to taste
24 ounces marinara sauce
1 cup shredded mozzarella cheese
Basil leaves for garnish

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.

Nutrition Facts : Calories 438 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 182 milligrams cholesterol, Fat 19 grams fat, Fiber 5 grams fiber, Protein 43 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1357 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

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