MAMA MIA NOW THAT’S A SPICY MEATBALL! Well, not necessarily spicy, but definitely one heck of a good meatball! I can’t wait for you to try these guys out. They turn an ordinary chicken parmesan dish into a new favorite!
What You’ll Need:
- 1 lb. ground chicken
- 1/2 cup grated parmesan (out of the container)
- 1/2 cup Italian or Original bread crumbs
- 2 tbsp onion, finely minced
- 2 tbsp dried parsley flakes
- 2 tbsp garlic powder
- 1 tbsp dried basil flakes
- 1 tbsp Italian seasoning
- 1 egg, whisked
- salt and pepper to taste
- 3 tbsp EVOO
- 1 jar pasta sauce (I used a jar Bertolli Tomato and Basil, which was delicious, but you can use your own preference.)
- 1/2 box of angel hair pasta (for two)
Preheat your oven to 400 degrees and place aluminum foil (or as I call it, tin foil) on a large baking sheet. Lightly spray the foil with cooking spray to help alleviate any sticking. Combine all ingredients in a large bowl adding the whisked egg last. Mix well with a spatula for the first turn or two. Remove jewelry, wash hands thoroughly if you haven’t already and dig in. Yes, I am instructing you to start kneading the chicken mixture with your bare hands. You will be fine, just don’t lick your fingers like you would with cake batter. Mix the chicken and other ingredients really well to blend. Once blended start forming small to medium size meatballs (1.5 – 2 inches in diameter).
Lay out the meatballs on the prepared baking sheet in rows. (Wash your hands!) In a small bowl add about 1/4 cup of pasta sauce and 2-3 tablespoons of EVOO. Stir and then brush a small amount on each meatball. Place in the oven on the second rack from the top (you should have a good 8 inches or more from the top of oven) and bake for 15 minutes.
Remove and spoon just the pasta sauce over each meatball and then sprinkle some parmesan cheese on each ball. Place back in the oven for another 10 minutes. Remove and cut one of the larger meatballs to ensure it is completely cooked through. It should be white meat, with no pink.
I paired my meatballs with angel hair pasta and the remaining tomato and basil sauce. Top with more parmesan and parsley before serving.
Keep in mind this recipe is for a quick dinner. If you are feeling up to the fresh challenge, substitute the grated parmesan for fresh grated or shredded parmesan, freshly minced parsley for the dried, freshly minced basil for the dried and homemade pasta sauce for the jar. Either way it is sure to be a hit!
Bon Appetit! You will love this dish!
xo – M