I love the idea of a dish that can be served as either a main dish or as an appetizer. And with the Super Bowl just weeks away, you might be looking for something hearty to keep your bowl game party guests fueled up for the game. These meatballs will do the trick as either an appetizer for your winter gatherings or as a bowl full of comfort in the dead of winter.
One thing I particularly like about it is that unlike most meatball dishes that call for the meatballs to be cooked separately from the sauce, these meatballs are cooked in the sauce. That step infuses them with flavor and makes them not only delicious, but moist and tender, too, particularly since these meatballs are made with ground chicken, which tends to run dry.
(READ MORE: Super Bowl meatballs get a saucy makeover)
If you’re making this as an appetizer, once they are cooked and simmered, transfer them to a crockpot to keep warm, and serve with toothpicks.
If this is a main dish for a meal, the only other side you’ll need is a pretty, healthy green salad and some warm, crusty bread to sip up the yummy sauce. How simple is that?
Parmesan Chicken Meatballs
1 (24-ounce) jar marinara sauce, such as Rao’s
1 pound ground chicken, preferably dark meat
1/2 small yellow onion, finely chopped
1 cup panko breadcrumbs, divided
1/2 cup finely grated Parmesan cheese, divided
1/4 cup coarsely chopped fresh parsley leaves
1 large egg
3 cloves garlic, minced
1 teaspoon kosher salt, plus a pinch more
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1 1/2 cups shredded part-skim mozzarella cheese
Bring the marinara sauce to a simmer over medium heat in a 10- or 12-inch cast-iron or oven-safe skillet. Meanwhile, place the chicken, onion, 1/2 cup of the breadcrumbs, half of the Parmesan cheese, parsley, egg, garlic, salt, oregano and black pepper in a large bowl. Mix lightly with a fork until just combined.
When the sauce is simmering, form the meat mixture into 1 1/2-inch wide meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking. Carefully drop the meatballs into the sauce in a single layer as you go.
Cover and simmer gently, flipping the meatballs over halfway through cooking, until cooked through, 20 to 25 minutes total. Meanwhile, arrange a rack 6 inches from the broiler and heat to broil. Combine the remaining 1/2 cup breadcrumbs, olive oil and a pinch of salt in a small bowl; set aside.
Uncover and sprinkle the mozzarella evenly over the meatballs. Sprinkle with the breadcrumb mixture and remaining Parmesan cheese. Broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden brown, 3 to 5 minutes.
Note: If serving as an appetizer, omit the breadcrumb topping and transfer the meatballs to a slow cooker to keep warm, if desired.
RESTAURANT NEWS
The family-owned, Tennessee-based hospitality group behind Puckett’s Chattanooga will be hosting its annual A. Marshall Hospitality Restaurant Week Jan. 22-28.
AMH will offer food specials and giveaways across all 12 restaurants throughout Tennessee and Alabama during the week-long event, donating a portion of all proceeds to local Boys & Girls Clubs. Patrons can win prizes including a two-night stay for two in Pigeon Forge, Tennessee, with accommodations, attraction tickets and a Puckett’s Pigeon Forge dining experience, as well as a $500 and $250 AMH gift card to two runners-up.
The Chattanooga Puckett’s is at 2 W. Aquarium Way.
Contact Anne Braly at abraly@timesfreepress.com or annebraly.com.
Anne Braly