Chicken Parmesan Meatballs

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Registered: 04-01-2002
Chicken Parmesan Meatballs
Fri, 02-15-2013 - 5:19pm

Chicken Parmesan Meatballs

1 lb 4 oz Chicken, Ground
1/2 c. Italian Bread Crumbs
2 T. Onion, Chopped
1 T. Parsley, Chopped
1/2 c. Parmesan Cheese, Grated
Salt And Pepper, To Taste
1 clove Garlic, Minced
1 Egg, Whisked
1/2 Lemon, Zested
3 T. Olive Oil
14 oz can Pizza Sauce
4 oz Mozzarella, 12 Thin Slices

[Note: After initial 15-minute bake, these can be frozen. Then defrost when needed, heat them up in a 350° for 15 minutes before proceeding with broiling. I'm heavy with the garlic and I used regular sauce. I also put meatballs in sauce for a while, then put the cheese on and broiled. I served with linguine and a salad. In other words, wing it as it isn't written in stone.]

Preheat oven to 400°, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each on a foil-lined baking sheet (I used silpat).

In a small bowl, mix one spoonful of your sauce with olive oil. Brush this mixture on top of each meatball.

Bake for 15 minutes. Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil
another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of