Wednesday 14 January 2015

Chicken Parmesan Meatballs

It's January.......some of you want to cut back, some of you want to keep this party going right on through Super Bowl!! I have you both covered with this recipe!! I used ground chicken to make these meatballs light, but, for the partier' won't even notice!! And for that Superbowl party, make them into meatball sub sandwiches..........oh, so yummy!!

I can tell you, this is Wee Bear approved.....He didn't think much about it when I told him I was making meatballs with ground chicken, for dinner. It was love at first bite, he went crazy, had them for lunch each day, until the last little meatball vanished into his open mouth!

Chicken Parmesan Meatballs
in a tomato lite cream sauce

Adapted from- Dinner a Love Story

    For the sauce:
  • 1 tablespoon butter
  • 1/3 cup finely chopped onion
  • 2 tablespoons tomato paste
  • 1 teaspoon minced garlic
  • 1/2 teaspoon crushed red pepper
  • Salt and pepper, to taste
  • 1 (28 ounce) can whole tomatoes
  • 1/3 cup heavy cream or half-and-half
  • For the meatballs:
  • 1/2 cup panko bread crumbs
  • 1/4 cup finely chopped onion
  • 1 teaspoon fresh chopped parsley
  • 2 tsp. chopped  fresh basil
  • 1/3 cup grated Parmesan cheese
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 teaspoon minced garlic
  • 1 large egg, lightly beaten
  • 1-1/4 pounds ground chicken(can substitute ground turkey)
  • For the garnish:
  • 1 cup shredded fresh mozzarella
  • 1/4 cup grated or shaved Parmesan cheese
  • 2 tablespoon chopped fresh basil

Melt the butter in a large, deep, oven-proof skillet or saute pan over medium-high heat. Add the onion and cook about 1 minute, until it begins to soften. Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds. Pulverize the whole tomatoes in a food processor of blender, then add to the mixture. Add water, a touch of salt and pepper to taste. Lower the heat to low and allow to simmer while you make the meatballs. 

Preheat the oven to 425 degrees. Line a rimmed baking sheet with Silpat or  Parchment paper.

Place all of the ingredients for the meatballs in a large mixing bowl. Use your hands to combine well. Form the mixture into meatballs about 1-1/2 inch in diameter. 

Place the meatballs on the prepared baking sheet and bake in preheated oven for 15-18 minutes or until browned, but not entirely cooked through. Remove the meatballs from the oven and reduce oven temperature to 400 degrees. 

Remove the simmering sauce from the heat and add 1/3 cup heavy cream or half- and-half. Transfer browned meatballs to the pan with the sauce. Sprinkle the mozzarella and additional Parmesan over the top. ( At this point you can refrigerate or freeze to bake on a future date.)

Return to the oven and bake until the cheese is fully melted and bubbling and the meatballs are cooked through, about 12 to 15 minutes. Remove from the oven and garnish with the fresh basil. 

Serve warm with salad!

 Cook once, eat twice!!

-make these delicious little gems into sub sandwiches!!

  As  I was putting this sandwich together, I couldn’t help but think if Wee Bear would approve of this sub. But once I took that first bite, I knew he’d be proud of me. After all, how can anyone resist a nicely toasted hoagie bun filled (Yes, filled! No skimping here guys! ) with super flavor-packed, tender meatballs sitting on a bed of homemade marinara and topped with melted mozzarella?!

Perfect for my party on Sunday, we are watching the Seahawk/Packer game with friends! Followed by Colt/New England Patriots game!!

My family- a few of my children, my nieces, my nephews, one grandchild, my brother and my 94 year old Mother center!!


  1. Terrific recipe! Thanks! HLM

  2. I noticed you shred the cheese.....Go Seahawks! Another great recipe, I will make for Sundays game. Thanks for all the wonderful recipes. My family uses your site at least once a week. No failures, fool proof recipes. Kary C. Capital Hill


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