Chicken Parm Meatballs
What’s not to love about a good meatball? A tender, juicy sphere of meat that holds together nicely but falls apart as you sink your teeth into them, ideally with a flavorful glaze or sauce surrounding them.
But such a classic always has room for variation, so I thought I’d give my meatballs a unique twist with ground chicken, marinara and cheese, essentially turning them into chicken parm meatballs.
Will you ever see these chicken parm meatballs in any Italian’s home? Likely not. Are they delicious? Absolutely!
These chicken parm meatballs can be served with pasta, over polenta, with a salad on the side or garlic bread, or even piled high in a fantastic meatball sub if you’d like.
Makes 4 servings
1 large sweet onion, finely chopped and divided
Salt
Olive oil
4 garlic cloves, minced
1 pound ground chicken (Stay away from the lean kind if you can help it)
1 cup finely grated Parmigiano Reggiano
1/2 cup Panko breadcrumbs
1/4 cup finely chopped fresh basil leaves, plus a large basil sprig
2 large eggs
Freshly ground black pepper
Vegetable oil, for frying
4 tbsp tomato paste
1 can (28oz) crushed tomatoes
A 4-inch piece of Parmigiano rind
1 cup shredded low moisture mozzarella cheese
Add half of the chopped onion to a wide nonstick skillet over medium heat with a drizzle of olive oil and a pinch of salt. Cook the onion over medium heat for about 15 minutes, stirring occasionally, until the onions are golden brown and caramelized. Once caramelized, add the garlic and cook for another 2 minutes. Set aside to cool for a bit.
In a large bowl, combine the ground chicken with the caramelized onions, grated Parmigiano, breadcrumbs, basil, eggs, and a generous pinch of salt and pepper. Use your hands to combine all of the ingredients, then portion and roll into balls.
(Your meatballs can be as big or as small as you’d like, I prefer to make them about the size of a golf ball)
Wipe out the pan used to cook the onions, then heat a thin layer of oil over medium-high. Fry the meatballs, working in batches if necessary, for about a minute per side until all sides are golden brown. Transfer to a plate and set aside.
(Don’t worry if the meatballs aren’t fully cooked at this point as they will continue cooking in the sauce)
Once all of the meatballs are browned, add the remaining half of your onion to the same skillet and cook for a few minutes, or until the onions begin to brown.
Add the tomato paste, then cook for another minute or two, or until the paste begins to darken, then add the crushed tomatoes. Bring to a simmer, then stir in the meatballs and simmer for about 15-20 minutes, or until the sauce thickens.
When the sauce is close to being done, preheat the broiler. Spread the meatballs into an even layer in the pan, then top with the mozzarella and broil for 2-3 minutes, or until the cheese is melted. Allow everything to cool for a few minutes before serving.
