Chicken Parm Meatballs
I got this recipe from Martha Stewart's magazine-Everyday food. This is Heather's favorite meal.
Course salt & pepper
3/4 pound spaghetti
1 3/4 cups plain dried breadcrumbs, divided
1/2 c. Whole milk
1 pound ground white-meat chicken
2 C. Vegetable oil
3 ounces fresh mozzarella, cut into 16 pieces
3 Cups marinara, warmed
Chopped fresh parsley, for serving
1. Preheat oven to 350°. In a large pot of boiling water, cook pasta according to package instructions; drain.
2. Meanwhile, in a large bowl, combine 1/2 cup breadcrumbs, milk, and 1 tsp. salt, and 1/4 tsp. pepper. Add chicken and stir until just combined {do not over mix}. In a medium straight sided skillet, heat oil over medium until it registers 350° On a deep-fry thermometer.
3. Place remaining 1 1/4 cups breadcrumbs in a shallow dish. Divide chicken mixture into 4 portions and flatten each into a disk. Place 4 mozzarella pieces in center of each, then form disk into a ball around cheese. Coat balls in breadcrumbs and fry until golden brown, 5 minutes, turning once. With a slotted spoon, transfer meatballs to a paper-towel-lined rimmed baking sheet and let drain 1 minute.
4. Discard paper towels and transfer sheet to oven. Bake meatballs until chicken is cooked through, about 14 minutes. Divide pasta among four bowls and top with marinara and a meatball. Sprinkle with parsley.
**Diane's notes: I make normal size meatballs. I tried the 4 large the first time, and they are fine, just too big. I also sometimes use cheese sticks, cut up for the inside cheese. I also use panko breadcrumbs and Italian seasoned breadcrumbs, just whatever I have on hand. I also don't always use the full amount of milk, it gets too moist and hard to handle. I've also used grated mozzarella and mixed it in with the meat mixture.
Course salt & pepper
3/4 pound spaghetti
1 3/4 cups plain dried breadcrumbs, divided
1/2 c. Whole milk
1 pound ground white-meat chicken
2 C. Vegetable oil
3 ounces fresh mozzarella, cut into 16 pieces
3 Cups marinara, warmed
Chopped fresh parsley, for serving
1. Preheat oven to 350°. In a large pot of boiling water, cook pasta according to package instructions; drain.
2. Meanwhile, in a large bowl, combine 1/2 cup breadcrumbs, milk, and 1 tsp. salt, and 1/4 tsp. pepper. Add chicken and stir until just combined {do not over mix}. In a medium straight sided skillet, heat oil over medium until it registers 350° On a deep-fry thermometer.
3. Place remaining 1 1/4 cups breadcrumbs in a shallow dish. Divide chicken mixture into 4 portions and flatten each into a disk. Place 4 mozzarella pieces in center of each, then form disk into a ball around cheese. Coat balls in breadcrumbs and fry until golden brown, 5 minutes, turning once. With a slotted spoon, transfer meatballs to a paper-towel-lined rimmed baking sheet and let drain 1 minute.
4. Discard paper towels and transfer sheet to oven. Bake meatballs until chicken is cooked through, about 14 minutes. Divide pasta among four bowls and top with marinara and a meatball. Sprinkle with parsley.
**Diane's notes: I make normal size meatballs. I tried the 4 large the first time, and they are fine, just too big. I also sometimes use cheese sticks, cut up for the inside cheese. I also use panko breadcrumbs and Italian seasoned breadcrumbs, just whatever I have on hand. I also don't always use the full amount of milk, it gets too moist and hard to handle. I've also used grated mozzarella and mixed it in with the meat mixture.
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