Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cooking Light, Italian, Main Courses, Make Ahead, Poultry
Yields or Serves:
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The perfect combination of chicken Parm and hearty Italian meatballs. Each bite is packed with cheese and satiating protein. Pair with whole grain pasta or zucchini noodles.
- 1 Pound Lean Ground Chicken (At Least 90% Lean)
- 2 Eggs (Lightly Beaten)
- 1/2 Cup Shredded Parmesan Cheese
- 1/2 Cup Panko Bread Crumbs
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1 Teaspoon Dried Basil
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Dried Parsley
- 1/2 Teaspoon Red Pepper Flakes
- 26 Small Pearl Sized Mozzarella Balls
- 4 Cups Marinara Sauce
- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper. Set aside.
- In large-size bowl combine ground chicken, Parmesan, breadcrumbs, eggs, kosher salt, pepper, basil, oregano, parsley, and red pepper flakes. Mix everything together. Make sure not to overmix. Form into small meatballs about the size of a golf ball. Place on prepared baking sheet.
- Insert a small mozzarella ball into the center of each meatball. Reform chicken around the cheese so it’s completely hidden within the meatball.
- Place in oven on middle rack for 15 minutes. Remove from oven and carefully transfer meatballs into pot with heated marinara sauce. Cover with lid and allow meatballs to simmer in sauce for 40 to 60 minutes. Occasionally lift lid and stir.
- Serve by themselves or with pasta or vegetable noodles.
- Makes About 25 Meatballs
- Prep Time: 20 Minutes Cook Time: 75 Minutes Total Time: 85 Minutes
- "Work With What You Got!"
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