Chicken Parm Meatballs
Chicken parm meatballs are the perfect alternative to beef without giving up any flavor. With asiago cheese and the perfect blend of spices.
Yield: 24 chicken meatballs
Ingredients
- 2 (100 g (weighed out of shell)) eggs
- 1 small yellow onion peeled and grated
- ½ teaspoon garlic powder
- 1 teaspoon dried basil or 2 teaspoons fresh
- 2 teaspoons dried oregano or 4 teaspoons fresh
- 2 teaspoons chopped fresh flat-leaf parsley or 1 teaspoon dried
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¾ cup (90 g) gluten free bread crumbs panko-style
- 4 ounces Asiago cheese grated (or try Gruyère)
- 2 pounds ground white meat chicken or you can use pork or white meat ground turkey
- 1 cup tomato sauce
- 6 slices mozzarella cheese each cut into 4 equal pieces
Instructions
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set it aside.
- In a large bowl, place the eggs, onion, garlic powder, basil, oregano, parsley, salt and pepper, and beat until well-combined.
- Add the bread crumbs, grated cheese and ground chicken, and mix gently to combine.
- Ground chicken is very soft, so mix carefully with a light touch.
- With a medium ice cream scoop or just wet hands, scoop the mixture into 24 pieces, each about the size of a golf ball.
- Roll each portion gently into a ball and place about 1 inch apart on the prepared baking sheet. (See Recipe Notes)
- Place the baking sheet in the center of the preheated oven and bake for 25 minutes, or until cooked all the way through.
- Remove the meatballs from the oven.
- Top each with about 1 tablespoon of tomato sauce, and one quarter of a slice of mozzarella cheese.
- Return to the oven and bake for 5 minutes more or until the cheese is melted and the sauce is bubbling.
- Serve immediately.
Notes
Prepare ahead instructions.
The meatballs can be prepared raw ahead of time and frozen in a single layer on the baking sheet, then piled into a zip-top bag and kept in the freezer for at least a month.
Defrost in the refrigerator overnight in a single layer on a lined baking sheet and then proceed with the recipe as written.