Chicken Parm Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
567 gram(s) Chicken - Extra Lean Ground chicken .5 cup Bread crumbs, dry, grated, plain 2 tbsp chopped Onions, raw 1 tbsp Parsley .5 cup Parmesan Cheese, grated 1 dash Salt 1 clove Garlic 1 tsp Fennel seed 1 serving Egg - Large (1 egg) 3 tbsp Extra Virgin Olive Oil 2 cup Contadina Pizza Sauce 4 oz Mozzarella Cheese, part skim milk
Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.
Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan.
Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, Pecornio, olive oil, salt, and pepper.
Serving Size: makes 12 large-ish meatballs
Number of Servings: 1
Recipe submitted by SparkPeople user CDBBFROG.
Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan.
Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, Pecornio, olive oil, salt, and pepper.
Serving Size: makes 12 large-ish meatballs
Number of Servings: 1
Recipe submitted by SparkPeople user CDBBFROG.
Nutritional Info Amount Per Serving
- Calories: 2,326.9
- Total Fat: 139.5 g
- Cholesterol: 745.5 mg
- Sodium: 5,253.4 mg
- Total Carbs: 95.9 g
- Dietary Fiber: 11.8 g
- Protein: 172.4 g
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