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Chicken And Parmesan Meatballs

Posted on Oct 12, 2016 by in Natural | 0 comments

Chicken And Parmesan Meatballs

Serves: 4


1 1/4 pounds chicken from free range chickens, ground
1/2 cup Panko bread crumbs
2 tablespoons onion, chopped
1 tablespoon parsley, chopped
1/2 cup Parmesan Cheese, grated
salt to taste
pepper to taste
1 minced garlic clove
1 teaspoon fennel seeds
1 whisked cage free, organic egg
half of a lemon’s zest
3 tablespoons extra virgin olive oil
1 14-ounce can pizza sauce, salt-free, BPA free
12 thin slices fresh mozzarella cheese


– Preheat oven to 400 degrees Fahrenheit with rack placed in upper third part of oven.
– Using a large bowl, gently mix together the chicken, breadcrumbs, onion, parsley, parmesan cheese, salt, pepper, garlic, fennel seeds, egg and lemon zest, using your hands.
– Form into rounds about the size of a tennis ball.
– Arrange these balls on a foil-lined baking sheet, with a few inches between each.
– Using a small bowl, olive oil with one spoonful of your pizza sauce.
– Top each meatball with this mixture.
– Bake for 15 minutes.
– Remove meatballs from oven.
– Top each meatball with a dallop of sauce.
– Cover each meatball with a cheese slice.
– Set oven to broil.
– Cook until cheese is bubbly and golden, about 3 to 5 minutes.
– Using a small saucepan, heat remaining sauce.
– Serve meatballs with extra sauce.

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