Chicken Parmesan Meatballs
Serves: 6
  • 2 pounds ground chicken or turkey
  • ½ cup freshly grated parmesan cheese
  • 2 eggs, lightly beaten
  • 2 slices challah bread, processed into crumbs
  • ½ cup panko breadcrumbs
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons fresh flat leaf Italian parsley, finely chopped
  • ½ teaspoon cayenne pepper
  • ½ cup "00" flour for dredging
  • ¼ cup extra virgin olive oil
  • 1 jar store bought marinara sauce
  • 1 8 oz. tin of tomato sauce
  • 2 heaping tablespoons brown sugar
  • handful of fresh baby spinach and basil leaves, torn
  1. In a large mixing bowl, combine the chicken, parmesan, both breadcrumbs, eggs, salt, pepper, Italian seasoning, parsley and cayenne pepper. Carefully combine everything with your hands until the ingredients are evenly mixed.
  2. Form the ground chicken mixture into small meatballs (about the size of a golf ball)
  3. Dredge each meatball in the flour to lightly tap off any excess flour.
  4. Preheat the oven to 350F.
  5. Heat the olive oil in a large oven proof skillet over medium high heat. Once the oil is hot, add a few of the meatballs and sauté for a 3-4 minutes. Don't overcrowd the pan. Turn the meatballs to brown them on all sides. NOTE - You are going to have a lot of meatballs so grab another skillet.
  6. Once the meatballs are browned, remove them from the oil and repeat the process with the remaining meatballs.
  7. Set all the browned meatballs aside. Add the marinara sauce, tomato sauce and brown sugar to the skillet. Heat the sauce until the brown sugar melts. Now divide the sauce into the two skillets. then place the browned meatballs on top of the sauce, dividing them into the two skillets.
  8. Transfer the skillets into the oven and let the meatballs continue to bake for 30 minutes until cooked through.
  9. Remove the skillets from the oven and garnish with baby spinach and basil leaves.Serve immediately.