I love ground chicken. I love ground turkey, too. Basically, I feel like the chicken has a slightly creamy texture when cooked with. I don’t even know how that’s possible, but beef seems too, basic. It’s almost like it’s drying. Which isn’t the case if it’s not in ground form. Obviously, I’m not talking about the super lean beef, but the ground chuck that you’re supposed to use for good flavor. Nope, I just can’t do it lately, I can’t cook with beef.
I suppose that’s good for me, in the long run, so it works out.
But I have to say, I’ve used ground chicken in pasta sauces, with lasagna, stuffed into peppers, and made chili with it. I’ve been working with ground turkey less than chicken, but today I’m returning to my old poultry friend in these delicious, and giant (!) meatballs.
From Dinner, A Love Story
Chicken Parmesan Meatballs
- 1 1/2 pounds ground chicken
- 1/2 cup breadcrumbs
- 2 tablespoons chopped onion
- 1 tablespoon chopped dill or parsley
- 1/2 cup Pecorino (or Parm)
- salt to taste
- pepper to taste
- paprika to taste
- 1 clove garlic, minced
- 1 teaspoon fennel seeds
- 1 egg, whisked
- zest of half a lemon
- 3 tablespoons olive oil (or there abouts)
- 1 14-ounce can store bought pizza sauce (or pasta sauce, I had pasta sauce so that’s what I used)
- about 4 ounces fresh mozzarella, sliced thinly (I didn’t have that, so I used a shredded mozzarella blend, with a bit of cheddar mixed in)
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 (everything up to the olive oil). 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.
Brush oil on top of each meatball (I just drizzled it around them and on top so some oil got under the meatballs as well. Bake for 15-20 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 with some pasta or potatoes. I used some spaghetti squash, to keep it healthy.
These meatballs (if the same, large, tennis ball size) are about 128 calories each. Two is more than enough, especially with a side, for a meal.