Chicken Parm Meatballs
I love chicken parmesan, I mean, who doesn’t? We like to make a cheater’s version with grilled chicken instead of breaded pan fried cutlets and it gives us all the right flavors. Now that grilling season is coming to a close and we may not have as much time to linger in the backyard grilling, I set out to recreate the delicious marriage of flavors in a meatball dish. Not only are these over the top delicious and tender, they are packed with protein and take just minutes of hands on prep time. Sometimes we serve them over pasta and sometimes we just scoop them up with crusty pieces of bread. However you serve them, I promise your family will devour them. Just make sure you set some aside for lunch tomorrow.
Ingredients:
2 pounds ground chicken
2 garlic cloves finely grated
1 tablespoon italian seasoning
1 1/2 cups ricotta cheese
1/4 cup parmesan cheese
2 teaspoons salt
pepper to taste
1 jar marinara sauce
1/2 cup cheese, shredded
Directions:
Preheat your oven to 425 degrees F. Line a baking sheet with parchment. In a big bowl combine the ground meat, garlic, italian seasoning, ricotta, parmesan, salt and pepper with your hands. Make little golf ball sized meatballs and set them on the baking sheet about 1 inch apart. Bake them for about 30-40 minutes until almost done and remove from the oven. In a heatproof baking dish, pour half the jar of marinara and place the meatballs on top. Pour the rest of the sauce over and sprinkle the cheese on top. Put them back in the oven for about 5-10 minutes to get them bubbly and delicious!
