Chicken Parm Meatballs, A Twist On The Classic

meatballs

Who doesn’t love a good meatball? They’re a favorite of many with endless ways to make them! This version is everything you love about classic chicken parm but formed into a meatball.

The outside is crispy, similar to the way you would fry up your chicken cutlet. They’re topped with a nice marinara sauce, some melted cheese, basil with a surprise center.

When you bite into them they still hold on to that crunch because they’re not simmered in sauce as you would traditional Italian meatballs.

 

frying meatballs

After the balls are formed you’re going to bread them as you would when making chicken cutlets, first a light dusting of flour, then egg, then into breadcrumbs. You’ll brown them first until that crispy coating sets, then they’re finished off in the oven.

meatball parmesan

Depending on the size you make you can serve them as a main with a nice green vegetable or salad on the side, place them on top of pasta or you might simply want to stuff them into a crunchy baguette for a delicious sandwich.

sauced meatballs

Your family will love the fact that you turned the classic chicken parm into a meatball, how can they resist! Crispy on the outside with melted mozzarella oozing on the inside, every bite is amazing!

 

stuffed meatball

I hope you make this fun spin on the classic chicken parm!

5.0 from 1 reviews
Chicken Parm Meatballs, A Twist On The Classic
 
Author:
Ingredients
  • FOR THE MEATBALL MIXTURE
  • 2 lbs. ground chicken
  • 2 garlic cloves, finely minced
  • 1 large egg
  • ½ medium onion, small dice
  • 2 heaping tablespoons each, parsley and basil
  • ¾ cup of grated parmesan cheese
  • ¾ cup panko bread crumbs
  • salt and pepper to taste
  • FOR THE BREADING MIX
  • 2 large beaten eggs
  • flour for dredging
  • panko breadcrumbs enough to coat your meatballs
  • *****
  • ½ lb. of dry mozzarella in a block so you can cut into ½ inch cubes
  • ½ lb. of fresh mozzarella, just so you can top each cooked meatball, you'll probably have some leftover
  • marinara sauce, enough for a dollop on each meatball and some warmed up to serve on your plate.
  • additional basil for garnish as well as extra marinara
  • Note: you do not simmer these meatballs in a pot of sauce like traditional ones, you want to keep them crispy
Instructions
  1. Mix up the meatballs with ingredients listed.
  2. Form them into size the meatballs you like then push the cubed mozzarella into each one, making sure the meat covers the cheese.
  3. I got 10 meatballs with the 2lbs.
  4. Have your breading station set up with the flour, egg and panko.
  5. Lightly dredge each meatball into the flour dusting off excess, then into the egg, then finally the panko, making sure to coat the whole meatball all around.
  6. In a nonstick heated fry pan drizzle in some olive oil, fry the meatballs making sure to get all sides golden and crispy.
  7. Transfer them to a casserole dish and into a 400 degree oven for around 10 minutes, then pull them out, top with a dollop of marinara on each as well as a piece of the fresh mozzarella, then back into the oven for an additional 5 or so minutes so they can finish cooking on the inside and the cheese melts on top.
  8. Garnish with chopped basil.
  9. Serve with some warm marinara on the side.

 

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Chicken Parmigiana with Roasted Cherry Tomatoes

chicken parmigiana

Chicken parmigiana is an intensely flavored dish of crispy, crunchy chicken topped with warm, oozing melted cheese and then garnished with the luscious flavor of roasted cherry tomatoes.

roasted cherry tomatoes

It all begins with a pan of roasted cherry tomatoes, I’m obsessed with roasting tomatoes, I’ve been doing it for years and you can’t beat the flavor.

I like to line my pan with foil so none of the juices dry up and burn, you want every single drop. I always add shaved garlic into the pan and toss in some fresh basil along with dousing the tomatoes with olive oil, salt and pepper.

You’ll want to roast the tomatoes until they burst open and release their juices so that they all mingle together with the garlic and basil flavors.

You can prepare the tomatoes early in the day,  just warm them up before using.

cooking cutlets

Then you want to cook up your chicken. Sometimes I can find thinly cut chicken cutlets but more often I just trim my own by slicing a breast longways into two or three pieces, then you’ll want to pound then flat for even cooking.

The chicken cutlets are dipped in egg first then into a mix of panko breadcrumbs, grated parmesan, granulated garlic, fresh snipped parsley and a touch of paprika.

chicken cutlets

Pan fried in olive oil will give you a nice crunchy crust. Be sure to place them on a rack to keep that crunch after frying, otherwise the bottom might get soggy and believe me you don’t want soggy chicken parmigiana!

parmigiana

Then plop a slab of fresh mozzarella on top, stick the cutlets under the broiler just until the cheese starts to melt. Pull the chicken cutlets out and top them with the warm roasted tomatoes, this is a heavenly combo!

Make this anytime of the week, prepare the tomatoes ahead, then everything else will take no time at all!

5.0 from 3 reviews
Chicken Parmigiana with Roasted Cherry Tomatoes
 
No exact measurements, it will depend on how many cutlets you have. Just mix up your breadcrumb mixture as you go. Start out with 2 eggs.
Author:
Ingredients
  • chicken cutlets, sliced thin and pounded flat
  • ROASTED TOMATOES
  • at least 2 pints of cherry tomatoes
  • 2 or 3 shaved garlic cloves
  • fresh torn basil
  • olive oil
  • BREADCRUMB MIXTURE
  • panko breadcrumbs
  • granulated garlic
  • fresh chopped parsley
  • a handful of grated parmesan
  • paprika
  • 2 eggs scrambled
  • slices of fresh mozzarella
Instructions
  1. Preheat oven to 400F.
  2. Prepare your tomatoes on a rimmed baking sheet lined with foil. throw on the tomatoes, shaved garlic, salt, pepper and torn basil, douse with a generous amount of olive oil.
  3. Roast tomatoes until they burst and juices mingle with the olive oil.
  4. Set up your breadcrumb mixture and scrambled eggs.
  5. Dip cutlets into egg first then into crumb mixture then directly into a pan with the bottom coated with olive oil.
  6. Cook cutlets on both sides til golden brown with no pink inside.
  7. Place cooked cutlets onto a rack to stay crispy.
  8. Place the cheese on top then under the broiler just until it melts slightly.
  9. Remove and place them on a platter and spoon the warm, garlicky roasted tomatoes on top.
  10. Garnish with more basil.
  11. Enjoy

 

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