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RECIPES

Chicken Parmesan Meatballs

allrecipes

 

Tasty, cheesy ground chicken meatballs are served on toasted slider rolls with Ragu® Old World Style® Traditional Sauce.

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 Chicken Parmesan Meatballs over noodles with garlic bread and a salad for a delicious dinner.

What everyone loves about Chicken Parmesan is the crunchy outside. Panko breadcrumbs gives it that crunchy bite and helps give the meatballs and little more structure inside. I didn’t want to cover these with cheese because they’re so pretty by themselves.

I have abandoned fatty ground beef in favor of healthier options such as ground chicken and turkey. I can ensure with the perfect additions, these will not be bland nor dry – you will not be missing the beef here.

 

Ingredients

1 lb ground chicken
1 large egg
1/2 cup shredded Parmesan cheese
1/2 cup breadcrumbs
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp red pepper flakes
4 tbsp vegetable oil, divided
3 1/4 cups spaghetti sauce
1/2 cup shredded mozzarella cheese
2 tbsp fresh basil leaves

Instructions

1. Combine ground chicken, egg, Parmesan cheese, breadcrumbs, Italian seasoning, garlic powder, salt and pepper, and red pepper flakes in a large bowl and stir until fully combined.
2. Roll meatball mixture into 1-2″ balls.
3. Roll meatballs in additional breadcrumbs to coat. In a large skillet, heat 2 tbsp. oil over medium heat.
4. Cook about half of the meatballs at a time in the skillet, for about 4-5 minutes, until browned.
5. Preheat oven to 350F and pour spaghetti sauce in the skillet and put the meatballs on top.
6. Bake for about 20 minutes, put mozzarella cheese on in the last 5 minutes.
7. Top with torn basil leaves and serve with spaghetti

 

SOURCE: allrecipes
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RECIPES

Crunchy Chicken Fingers Recipe

 

Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6
Yield: 6 servings

INGREDIENTS

 

DIRECTIONS

  • Preheat oven to 400 degrees F (200 degrees C).

  • Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.

  • Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

     

Nutrition Facts

474.5 calories; protein 42.1g 84% DV; carbohydrates 37.8g 12% DV; fat 17g 26% DV; cholesterol 151.5mg 51% DV; sodium 365.9mg 15% DV.
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RECIPES

Grilled Cassava Flour Pizza Crust

 

Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.

Prep: 15 mins
Cook: 7 mins
Additional: 5 mins
Total: 27 mins
Servings: 4
Yield: 4 4-inch pizza crusts

INGREDIENTS

 

DIRECTIONS

  • Preheat grill for medium heat and lightly grease the grate.

  • Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.

  • Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.

  • Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.

  • Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.

     

Nutrition Facts

150.1 calories; protein 0.7g 1% DV; carbohydrates 32.2g 10% DV; fat 2.1g 3% DV; cholesterolmg; sodium 296.4mg 12% DV.
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