The other day, my brother walked in on me changing the garbage bag in the bathroom and was all like "Wow, what a sight! Meriem is actually cleaning the bathroom, she's taking the trash out!". I guess I sort of have a reputation around here for not liking to clean the bathroom, or any bathrooms for that case. In my defense, I share a bathroom with three boys. So yeah, enough said. I only go in there when absolutely necessary.
What does any of this have to do with these chicken parmesan meatballs? Um...close to nothing. Except for maybe the fact that similar to how I don't clean bathrooms often, I also don't cook very often. Which you've all probably gathered already from the numerous amounts of baked goods around here. I just can't help it guys. I try to post an equal amount of dishes and desserts, but I have this magnetic attraction to baking that I cannot explain.
Either way, I cooked something this week and it's only been two months since my last real food post, so I guess that's progress. Yay for me!
So let's talk about these crazy awesome chicken Parmesan meatballs. The first time I tried chicken meatballs was in April of last year, and I've been obsessed with the idea ever since. It blew my mind how easy they were to put together and how freakin' delicious they were! So, naturally, when I saw a bunch of food bloggers posting up a Parmesan version, I knew I needed to get all on that.
They're just as simple as the last ones I made, only subtract the cheese topping and add marinara sauce for dipping. Homemade or storebought, it's up to you. Either way, it won't take more than 30 minutes to get this meal from kitchen to table. And the results are PHENOMENAL. You get all the flavors of traditional chicken parm wrapped up in a moist tender, savory meatball. Add some warm marinara sauce and you've got comfort food at it's finest.
Make these now and thank me later.
Chicken Parmesan Meatballs
Yield: 18-20 meatballs
Ingredients:
1 pound ground chicken
1/3 cup plain breadcrumbs
1/2 cup Parmesan cheese
2 tablespoons chopped onion
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 teaspoon oried oregano
1/4 teaspoon black pepper
1/4 teaspoon salt
1 egg, lightly beaten
Marinara sauce, for serving
Directions:
Preheat oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and generously spray with non-stick cooking spray.
In a large bowl, mix together ground chicken, breadcrumbs, Parmesan cheese, onion, garlic, parsley, basil, oregano, black pepper, salt and egg until well-combined.
Roll the mixture into balls, using about a tablespoonful for each ball. Place meatballs about an inch apart on prepared baking sheet.
Lightly spray the tops of the meatballs with cooking spray. Bake in preheated oven for 15-20 minutes. Serve warm with marinara sauce.
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