Chicken Parmesan Meatballs
This is "Chicken Parmesan" transformed into a "Tender, Superior Meatball." It slays your dry chicken cutlet. You just might like it as much as my kids do!
Pasta with Chicken Parmesan Meatballs
Serves 4-6 Makes about 8 Large Meatballs
- 1/2 lb Ground Chicken
- 1/2 lb Raw Italian Chicken Sausage, Casing Removed
- 1 Egg
- 1/2 C. Grated Parmesan
- 1 T Fresh Parsely, Minced
- 1 C. Seasoned Panko Bread (more if your meatballs are too wet)
For the Pasta & Sauce..
- Olive Oil
- 4 Cloves Garlic, Thinly Sliced Lengthwise
- (1) 25 oz Jar of Pasta Sauce (I used this one from Trader Joe's)
- Fresh Basil, Chiffonade, to Taste
- 1/2 C. Shredded Mozzarella
- 1 lb dry pasta or spaghetti
In a large bowl mix your meatball ingredients. Squish it all up with your hands so that all of the ingredients are evenly incorporated. Nice feeling, right? Form about eight large meatballs. Add as many bread crumbs as necessary so that the balls seem breaded.
Heat oven to 350°. On the stove, in a large pan, on medium-high heat, add olive oil. When the pan is hot, add the meatballs and brown nicely on all sides. Add garlic. When the garlic is golden, pour sauce around the meatballs, throw in the basil and sprinkle with mozzarella.
Cover the pan with a lid and finish it off in the oven for about 25 minutes and cooked through. While the meatballs are baking, cook your pasta according to the directions on the box. Drain your pasta.
To serve: plate your pasta, spoon over sauce, top with a meatball or two and garnish with fresh basil and parmesan.