Chicken Parmigiana meatballs

Recently, I've seen a variety of chicken meatball recipes online.  Of course I had to create my own version, so I opted for an Italian spin.  I'll be working on a Greek version over the next couple of weeks, but for now, here is my recipe for Chicken Parmigiana meatballs.  I hope you give it a try, because this was an absolutely delicious meal the whole family loved!

Ingredients:

1 pound ground chicken
1/2 cup breadcrumbs** (see note below)
2 tablespoons finely chopped onion
2 tsp. dried basil

2 tsp. dried oregano

2 tsp. minced garlic
salt and black pepper to taste
1 egg, whisked

¼ cup freshly grated parmesan cheese

Fresh mozzarella cheese

Marinara sauce of your choice - stop by here to see my spicy marinara recipe or use your favorite recipe or store bought brand.

**I made my own breadcrumbs by toasting 2 pieces of Udi’s Gluten Free bread.  After it was nice and toasted I simply processed it up into crumbs in the food processor to get my ½ cup of breadcrumbs.  Of course store bought breadcrumbs would be just fine to use as well.  I was wanting to keep this meal gluten-free so making my own bread crumbs was the best way to do that.

Instructions:

Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together the first nine ingredients. Shape into balls a little bit larger than a golf ball.  Place a few inches from each other on a foil-lined baking sheet. Bake for 15-20 minutes.

Remove meatballs from oven, spoon some marinara sauce on top of each meatball, and cover each with a tad of fresh mozzarella cheese. Bake approximately another 5 minutes until cheese is melted. 

I served the meatballs with a quinoa/corn blend pasta and more sauce.  You could use whatever pasta you like.  Best meal I've had in a LONG TIME! Hope you try it and ENJOY!!

In Good Health,

Debbie