Once you have these, you will have a hard time going back to regular meatballs. They are so good! It is all the flavor of chicken Parmesan, but rolled up in one tasty bite! Served with a simple sauce, it really doesn’t get much better. You can eat them on their own, or serve with spaghetti noodles.
Ingredients
1 lb ground chicken
2 tbs Extra Virgin Olive Oil
1 egg 1 container fresh mozzarella balls (they will be the size of a grape)
1/2 cup grated Parmesan (and more for serving if you like)
1/3 cup breadcrumbs 1/2 white or yellow onion, minced
1 tbs Italian seasoning
1 tbs garlic powder
2 tsp onion powder
1 tsp paprika
1 tsp poultry seasoning
1 tsp red pepper flakes
1 1/2 tsp salt
1 tsp pepper
Sauce
1 large can crushed tomatoes
1 can tomato sauce
1 cup water
1/2 white or yellow onion, minced
1 tbs minced garlic
1 tbs garlic powder
1 tbs Italian seasoning
1 tsp red pepper flakes
1 tsp salt
sugar to taste, gets ride of the acid/bitter taste the tomatoes can give.
Directions
Preheat a large nonstick or iron skillet to medium high with the 2 tbs of oil.
in a large mixing bowl combine all meatball ingredients. Using your hands is the best way to combine a meatball mixture well.
Make golf ball sized meatballs. Place in the skillet and cook in each side 2-3 minutes until browned. Work in batches to ensure you do not over crowd. We want them to get a crust, not boil.
When all meatballs are browned remove to a plate and set aside.
In same skillet where you cooked the meatballs add onion and garlic. Stir it around for about a minute, make sure to keep it moving so it doesn’t burn. Add tomatoes and water. Cook for 5 minutes before adding seasonings. When all seasonings are added cover and cook 10 minutes. Taste and check sauce for salt or any other seasoning you would like to adjust. Add meatballs into sauce and cook, covered for 20 minutes on medium heat. After 20 minutes cut each mozzarella ball into halves or thirds and place 1-2 on each meatball. Recover and cook until cheese is melted.
ENJOY!
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