CHICKEN PARMESAN MEATBALLS
Everyone knows that I’m obsessed with meatballs, don’t you? They’re so simple and delicious and something they always look forward to. Therefore, after receiving an unexpected one-pound of ground chicken in the mail from my Instacart order a few weeks ago, I knew exactly what I would make with it: Chicken Parmesan Meatballs! While chicken doesn’t exactly rank as my favorite, you can’t get it wrong regarding meatballs. A lot of Parmesan and a few basic spices transformed the bland meatball into something worthy of a meal. Meatballs to the rescue!
CAN I BAKE THE MEATBALLS?
Suppose you prefer to cook the meatballs in the oven instead of using a skillet. In that case, you can place a baking tray on top of parchment paper and bake them in an oven preheated to 400oF for around twenty minutes or till the temperature inside the meatballs exceeds the temperature of 165oF. Remember that cooked meatballs won’t have the beautiful browning on the outside you can get from cooking them in the skillet. The browning on the surface can provide an additional flavor.
CAN I FREEZE THE CHICKEN MEATBALLS?
Yes, you can freeze the meatballs cooked or not. Whatever way you choose, place them on a baking sheet lined with parchment first to avoid them becoming stuck together. Once frozen, put them in the freezer bag with a zipper top to store them for a long time (about three months).
To cook meatballs frozen as raw and uncooked, let them thaw to room temp for approximately 30 minutes. Then cook in a skillet as per the instructions below.
To cook meatballs frozen after cooking, put them into a hot pan with pasta sauce straight from the freezer and let them cook through the sauce.
CAN I USE A DIFFERENT KIND OF GROUND MEAT?
Yes. This blend consisting of Paherbs is so adaptable that it can be used with almost any kind of ground ary it with turkey, pork, and beef.
Chicken Parmesan Meatballs
Half cup breadcrumbs ($0.13)
1/3 cup grated Parmesan ($0.59)
14 tsp crushed garlic ($0.02)
1/2 tsp dried, chopped basil ($0.05)
1/2 teaspoon dried oregano ($0.05)
1/4 tsp salt ($0.02)
1/4 teaspoon freshly cracked black pepper ($0.02)
1 lb. Ground chicken ($3.29)
One large egg ($0.23)
2 Tbsp of cooking oil ($0.08)
12 oz. pasta ($1.00)
1 24oz. jar pasta sauce ($2.09)
Combine the breadcrumbs with the seasonings first. Mix the breadcrumbs and grated Parmesan and garlic powder in a small bowl. Oregano, basil, salt, and pepper.
Incorporate the chicken in an enormous bowl, then add the breadcrumb mixture and eggs. Make use of your hands to mix all the ingredients until well combined.
Make the meat mixture into meatballs about 1-1.5 Tbsp each. It should yield about 20 meatballs.
1. Heat 1 Tbsp cooking oils in a large pan over medium-high temperature. When the skillet is hot and the oil has begun to shimmer,, add the two meatballs. The meatballs should cook for about a minute per side until all the sides are golden and the meatballs are cooked. Transfer the cooked meatballs onto an unclean plate. Add the remaining teaspoon of cooking oil into the pan and fry the next portion of the meatballs in the exact method.
While the meatballs cook, prepare making the sauce and pasta, in a large saucepan, bring water to a boil for the pasta. After boiling, add the pasta, and cook until it is tender (7-10 7-10 minutes). Rinse the pasta using a filter. Transfer the sauce to a large saucepan and simmer on medium-low, stirring often until cooked through.
After the meat balls are done cooking and ready to be added to the pot of simmering pasta sauce. Mix it to coat. Allow them to simmer for a couple of moments while in the sauce if necessary.
Cook and serve the rinsed pasta with meatballs and sauce.