21 May, 2018
Chicken Parmesan Meatballs
While cutting back on calories, I sometimes am missing out of food that is making me feel full. I mean, lets face it, nothing makes you feel full like a big ole plate of pasta. I get really excited when I find a recipe like Chicken Parmesan Meatballs (from The Girl Who Ate Everything), as it cuts back on calories and fat, yet is super filling.
These meatballs start out by mixing ground chicken, 1 egg, parmesan cheese, panko, garlic powder, Italian seasoning, s+p and crushed red pepper. Roll them into 1 1/2″ balls and heat oil in oven safe skillet. Roll half the meatballs in the panko and brown them on each side in the oil. Remove, set aside and brown the rest of the panko crusted balls, making sure you wipe the pan of any left over crumbs between batches.
Coat the bottom of the skillet with marinara and place all the meatballs on top. Bake meatballs in a 350 degree oven for 20 minutes, then top with shredded mozzarella and cook for an additional 5 minutes. Garnish with fresh basil (Please don’t skip this step!) and serve with pasta noodles (or veggie noodles to cut back even more calories).
Okay, the flavor profile of this dish is amazing! The robust marinara, the crispy crust of the panko meatballs, the freshness of the basil…heaven! You could easily eat this meal without using any kind of noodle, as the meatballs are that good. My only complaint is the meatballs were a little heavy with breadiness from the panko and parm. I will make this recipe again, for sure, but I will probably cut back slightly on the amount of panko that goes in the meatball mixture.
Enjoy this gem of a recipe!
Follow the link below for the full recipe: