Chicken Parm Meatballs
I think chicken parmesan is my favorite Italian-American dish, that combination of the crispy, cheesy breaded chicken topped with marinara sauce and cheese because what goes better with cheese than even more cheese?
But such classics can leave room for interpretation, that’s why I have decided to convert this delight into a wonderful meatball. The plan is to make some chicken meatballs that I will stuff with a bit of fresh mozzarella before breading in a cheese-breadcrumb mixture and air frying, and of course serve it with a bit of marinara sauce for dipping.
Serves 4
For the Sauce:
1/4 cup extra virgin olive oil
4 large garlic cloves, peeled and crushed
1 tsp chili flakes (or more if you can handle it)
1 jar (24oz) passata or pureed tomatoes
A 4-inch piece of Parmigiano rind
A large bunch of fresh basil, plus some shredded leaves for garnish
1 tbsp sugar
For the Meatballs:
1 1/2 cups Panko breadcrumbs, divided
4 to 6 tbsp milk
1 pound ground chicken
2 tbsp dried Italian seasoning, divided
Salt and pepper
1 container (8oz) Ciliegine, or mini mozzarella balls, drained
1/4 cup flour
2 eggs
2 tsp garlic powder
3/4 cup finely grated Parmigiano Reggiano
Vegetable oil spray
To make the sauce, begin by heating the olive oil, garlic and chili flakes in a saucepan over medium-low heat and cook for 8 to 10 minutes, or until the garlic turns golden and has infused with the oil. Crush the garlic with the side of a knife once cooled.
Remove the garlic with a slotted spoon, then add the passata, Parm rind, basil sprig, and sugar. Rinse out the passata jar with water, swirl it around, then add that to the pot as well. Bring to a boil, then reduce to a simmer and let it go, stirring occasionally, until the sauce thickens nicely, it’ll take 30-40 minutes. Taste the sauce and adjust the seasoning accordingly.
While the sauce simmers, start making the meatballs by first placing 1/2 cup of the breadcrumbs into a small bowl. Add enough milk to barely cover the crumbs and set aside for a few minutes to soak.
In a separate bowl, combine the ground chicken, reserved garlic from the sauce, half of the Italian seasoning, and generous pinches of salt and pepper. Pick up the soaked breadcrumbs and use your hands to squeeze out as much extra milk as possible, before adding that to the chicken and combining.
Divide the chicken mixture into 2-ounce portions. Take each portion, spread them a bit to make a crater, then place a ball of Ciliegine inside and roll into a ball.
Once all of the meatballs are formed, wash your hands and preheat your air fryer to 350 degrees F according to the manufacturer’s instructions. Set out three shallow bowls or rimmed plates. Add the flour to one bowl, and season with salt and pepper. Beat the eggs with 2 tbsp of water in the second bowl. In the third bowl, combine the remaining cup of breadcrumbs, the Parm, remaining Italian seasoning, garlic powder, and a pinch of salt and pepper. Mix with your hands to combine.
Take each meatball, and roll it in the flour mixture first, tapping off the excess, then roll in the eggs, then roll in the breadcrumb mixture, then return to the eggs and finish with another coating of breadcrumbs, making sure to keep one hand dry and the other hand wet.
When all of the meatballs are coated, spray with cooking spray and air fry for 20-30 minutes, tossing occasionally, until the meatballs are golden on the outside and fully cooked. (165 internal temp)
Allow the meatballs to rest for about 5 minutes before topping with sliced basil and serving with the sauce on the side.
