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Chicken Parmesan Meatballs

1 lb. Ground chicken

1 egg

¼ c. Italian style breadcrumbs

¼ c. Parmesan cheese

1 t. garlic powder

1 t. onion powder

1 T. dried parsley

½ c. dry red wine

1 jar of marinara sauce

olive oil

  1.  In a bowl combine the ground chicken {pulse cut up chicken breasts in the food processor until just ground or buy pre-ground} with breadcrumbs, cheese, seasonings and egg.
  2.  In a dutch oven or stock pot drizzle in olive oil until it covers the bottom of the pan and bring to a medium-high heat.
  3.  Using a cookie scoop, scoop out the meat mixture and roll into a ball.  Place the meatball into the hot pan.
  4.  Cook meatballs in two batches, turning on sides when starting to brown.  Brown all sides and remove from the pan {they will finish cooking in the sauce later}.
  5.  With the pan still hot, deglaze the bottom of the pan with the red wine.  Using a wooden spoon scrape up the bits and stir for 1-2 minutes.
  6.  Pour in the marinara sauce and return the meatballs to the pot.  Cover and let simmer for 1 hour.
  7.  Eat while warm, or let cool and refrigerate for later that night or the next day.
  8.  Serve alone, on subs or with a side of spaghetti.


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