Growing up in Philly, Italian food holds a special place in my heart. It’s so comforting, packed with flavor and very affordable. One of my favorite dishes to both eat and make is chicken parm. Crispy cutlets topped with melty cheese and a delicious sauce… what’s not to love?
I’ll tell you what, making it. Chicken parm is a pain in the ass. No that doesn’t mean that we don’t ever make it, but it does mean that it may not be a frequent menu item in your household.
Until now.
Using some classic meatball techniques on ground chicken, we take all the flavors of chicken parm and roll them into these meatballs. Instead of building a sauce from scratch we take a jar of basic red sauce and turn it into a luscious marinara.
Topping them with a ton of fresh mozz and broiling until its bubbly and browned and melty… you may never make regular meatballs again.
These are an all-timer.
Enjoy.
Estimated Time: 45 minutes
Makes: 8-12 balls depending on size
Ingredients:
1 lb ground chicken
½ cup Italian breadcrumbs
¼ cup milk
1 egg
⅓ cup grated Parmesan
1 tsp Italian seasoning
1 tsp kosher salt
Black pepper
1 tbsp olive oil
1 small shallot, finely diced
4 cloves garlic, minced
1 jar marinara
1 tbsp tomato paste
1½ cups shredded mozzarella
More Parmesan
Basil or parsley, optional
From here, you’ll get the full directions, complete with helpful tricks and techniques to make you dangerous in the kitchen. Subscribe and let’s get to work.
