Chicken Parmesan Meatballs
The ultimate comfort food, these Chicken Parmesan Meatballs are packed with flavor and are perfect for easy weeknight dinners. Crispy on the outside and juicy on the inside, they’re irresistibly delicious!
Equipment
- Skillet
- Frying Pan
- Grater
- Chef's Knife
- Mixing Bowl
Ingredients
- 1 pound lean ground chicken
- 1/4 cup Parmesan, grated
- 1 egg
- 2 cups spinach leaves, fresh, finely chopped
- 2 tablespoons whole-grain breadcrumbs (increase the amount if the balls don't stay round and firm) plus more for coating the balls
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup plus 1 tablespoon olive oil
- 1 cup cherry tomatoes, roughly chopped (1/2 pint)
- 8 basil leaves, fresh, torn or roughly chopped
Instructions
- In a large bowl, mix the ground chicken, Parmesan, spinach, egg, 2 tablespoons of breadcrumbs, salt, and pepper. Mix well until it is compact.
- Shape little balls with the mixture then coat them with breadcrumbs. Set aside.
- In a saucepan, over medium heat, sauté the tomatoes in 1 tablespoon olive oil for about 10 minutes. Season with salt and pepper. Sprinkle with fresh basil leaves at the end of cooking. Then set aside.
- Over medium-high heat, in a big shallow saucepan with 1/4 cup olive oil, fry the chicken balls until all sides are golden brown.
- When they are cooked, transfer them to a plate with paper towels to absorb the excess oil.
- Serve the chicken balls together with the tomatoes.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days.
- Freezing: Freeze uncooked meatballs for up to three months. Cook from frozen when ready to eat.
- Pairing: Serve with a side of pasta or a fresh green salad.
- Serving Size: Adjust portion sizes based on your appetite and preference.
- Flavor Infusion: Let the meatballs rest for a few minutes after cooking to allow flavors to meld.