Chicken-Parm Meatballs
Serves 4
Ingredients
• 2 pounds ground chicken
• 3/4 cup grated parmigiano-reggiano cheese
• 1/2 cup bread crumbs
• 1 large egg
• 3 tablespoons tomato paste
• 3 cloves garlic, finely chopped
• Flat-leaf parsley, chopped (a generous handful)
• Fresh basil, chopped or torn (a generous handful)
• Salt and pepper
• 12 mini fresh mozzarella balls (bocconcini)
• 1/2 cup extra-virgin olive oil
Directions
Preheat Saute pan to medium. In a large bowl, combine the chicken with 1/2 cup parmigiano-reggiano, the bread crumbs, egg, tomato paste, two-thirds of the garlic, the parsley and basil; season with salt and pepper. Divide the mixture into 4 equal portions, then form each into 3 meatballs: Press 1 bocconcini into each meatball, then pinch the meat to seal. Coat the meatballs with 2 tablespoons olive oil and saute, turning, until firm and cooked through, about 18 minutes.
Serve with your favorite marinara for dipping and caesar salad or slaw. Enjoy!
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