Chicken Parmesan Meatballs

 

  • 1 # ground chicken
  • ½ cup bread crumbs
  • ¼ cup grated parmesan cheese
  • 2 tablespoons Italian flat leafed parsley, chopped
  • 1 large egg
  • 1 tablespoon fresh ground Italian spices
  • Sea salt and pepper
  • Olive oil
  • 28 oz. can crushed tomatoes
  • 1 ½ cup shredded mozzarella cheese

Combine ground chicken, bread crumbs, parmesan cheese, parsley, egg and season with ground Italian spices and salt and pepper. Heat a large sauté pan, add enough oil to coast the bottom of the pan and brown meatballs on all sides. Remove meatballs and whip out the pan with a towel. Add the crushed tomatoes to the pan and bring to a simmer. Add the meatballs and mozzarella cheese and cook until the cheese is melted, about 10 minutes. Cover with a lid if you like to melt the cheese faster, the meatballs are already cooked.

Serve immediately over pasta.

Meatballs and sauce can be frozen for up to 3 months.

Adapted from Delish

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