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
- Heat the oven to 400F.
- Mix together 1/2 ounce of panko and 1 ounce of parmesan in a bowl. Set aside.
- 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.
- Divide meatball mixture into golf ball sized pieces and roll in panko mixture.
- 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.
- 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.
- You can use sauce from a store or make your own.
- Make sure you have plenty of breadcrumbs to roll the meatballs in.
Hope you enjoy!