Chicken Parmesan Balls
Yields approximately 6 servings.
Ingredients:
- 3 ounces panko bread crumbs* divided
- 4 ounces Parmesan cheese, grated, divided
- 2 lbs ground chicken or turkey**
- 1 large egg, beaten lightly
- 2 T evoo divided
- 1 t minced fresh thyme
- 1 t minced fresh parsley
- 1 t minced fresh basil
- 2 t dried basil
- 2 t garlic powder
- 2 t dried parsley
- 1/2 t dried oregano
- 1 t kosher salt
- Simple Red Sauce
- 4 ounces low-moisture mozzarella cheese, grated
- Mix together 1⁄3 c panko with 1⁄3 c Parmesan in rectangular pan with sides (we did prefer adding extra grated cheese!). Set aside.
- Combine the chicken, egg, 1 T evoo, remaining panko and Parmesan, fresh and dried herbs, and salt in a large bowl. Using gloved hands, gently combine until just incorporated, trying not to overwork the meat. Divide the meatball mixture into golf ball-size rounds (1 ounce each - approx 38)*** and roll them in the panko mixture.
- Heat the remaining 1 tablespoon evoo over medium heat in a 12-inch oven-safe skillet. Brown the meatballs in the oil, about 30 seconds each side, working in batches if needed to avoid crowding the pan. Remove the browned meatballs from the pan. We browned the meatballs on two-three sides at camp and finished them in a 350 degree oven for approximately five minutes - depending on size. We served them straight from the oven. To finish with red sauce, see below.
- Add meatballs back to the pan, cover with up to half the Simple Red Sauce, top with mozzarella cheese and bake until the meatballs are cooked through, about 10 minutes, and the cheese is melted. Serve over cooked pasta or on top of crispy bread. Serve with remaining red sauce.
*Panko amount will depend on the fat and moisture in your ground meat. Add up to one additional ounce of panko for very moist ground meat.
**Some ground poultry includes the skin. Be mindful of what you are purchasing. The lowest fat ratio is not the best for making meatballs, but avoid ground turkey sold in the large tubes as these typically contain a lot of extra saline solution and fat.
***The size can be varied to meet the needs of your application. 38 per batch are on the small size and are ideal for stretching the recipe to feed more, use as appetizers, or perhaps fill a sandwich.