Saturday, February 4, 2017

Chicken Parm Meatballs



  • ¼ pounds ground chicken
  • ½ cup breadcrumbs
  • 2 tablespoons chopped onion
  • 1 tablespoon chopped parsley
  • ½ cup Pecorino (or Parm)
  • salt to taste
  • pepper to taste
  • 1 clove garlic, minced
  • 1 teaspoon fennel seeds
  • 1 egg, whisked
  • zest of half a lemon
  • 3 tablespoons olive oil
  • 1 14-ounce can storebought pizza sauce
  • about 4 ounces fresh mozzarella (a dozen thin slices)


How to Make It

  • Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.
  • Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of sauce
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