Chicken Parmesan Balls

This week, I’m making and focusing on recipes from an Alton Brown cookbook I have called Everyday Cook. This recipe came from an idea to cross meatballs with chicken parmesan.

Chicken Parmesan Balls

  • 3 ounces panko bread crumbs 
  • 4 ounces parmesan cheese
  • 1.5 pounds ground chicken 
  • 1 large egg 
  • 2 tablespoons olive oil 
  • 1 tablespoon dried basil
  • 2 teaspoons garlic powder 
  • 2 teaspoons dried parsley 
  • 1 teaspoon dried oregano 
  • 1 teaspoon kosher salt 
  • 1 jar of low sodium spaghetti sauce 
  • 4 ounces low moisture mozzarella cheese 
  1. Heat the oven to 400F. 
  2. Mix together 1/2 ounce of panko and 1 ounce of parmesan in a bowl. Set aside. 
  3. Combine chicken, 1 tablespoon of oil, the remaining panko and parmesan, basil, garlic powder, parsley, oregano and salt in a large bowl. Mix all ingredients with your hands to gently combine. 
  4. Divide meatball mixture into golf ball sized pieces and roll in panko mixture. 
  5. Heat remaining oil in a skillet over medium heat.  Brown the meatballs for about 30 seconds on each side. Make sure to not overcrowded the pan. 
  6. Add meatballs to a pan, cover with spaghetti sauce, and add mozzarella cheese. Cook the meatballs for approximately 20 minutes or until cooked completely and cheese has melted. 

Notes: 

  1. You can use sauce from a store or make your own. 
  2. Make sure you have plenty of breadcrumbs to roll the meatballs in. 

Hope you enjoy! 

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