CHEESY CHICKEN PARMESAN MEATBALLS RECIPE - NYT COOKING
This one-dish dinner takes inspiration from chicken Parmesan, but eliminates the fuss of breading and frying chicken cutlets. Instead, chicken meatballs are the star, delivering an equally comforting and satisfying meal. The unexpected secret to these tender meatballs is tofu, which keeps them juicy. Simply press pieces of tofu between your fingertips to create small crumbles that resemble ground meat. The addition of ricotta creates a creamy texture, as well as great flavor. The meatballs are simmered in marinara sauce with red bell peppers, which infuse the sauce with fresh flavor and natural sweetness. Sharp and tangy provolone completes the dish, although mozzarella could be used for milder flavor. Enjoy over buttered egg noodles, or with crusty bread to sop up the sauce.
Provided by Kay Chun
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.
- In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.
- Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.
- Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.
MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES
Total Time 1 hours
Yield 4 - 6
Number Of Ingredients 16
Steps:
- If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
- Use the food processor to turn the bread into breadcrumbs, then add to the meat.
- Bash up the cumin seeds and dried chilli in a pestle and mortar, and pick and finely chop the rosemary leaves. Add to the mince with the dried oregano and egg yolk. Season well with sea salt and black pepper.
- At this stage you could add your optional ingredients (peeling and finely chopping the onion and garlic first, then cooked together gently in 1 tablespoon of oil until tender and allowed to cool).
- Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want (cook straight away or put on greaseproof paper and refrigerated for up to a day.)
- Preheat the oven to 200°C/400°F/gas 6 and heat a thick-bottomed casserole pan on the hob.
- Swirl 4 tablespoons of oil around the pan and add your meatballs. Fry until brown all over, being careful not to break them up.
- Turn the heat down and cover with the Basic tomato sauce, pick the basil leaves and tear in fresh basil, tear over the mozzarella and finely grate over the Parmesan.
- Cook in the oven for about 15 to 20 minutes, or until the cheese is golden.
Nutrition Facts : Calories 714 calories, FatContent 44.2 g fat, SaturatedFatContent 13.4 g saturated fat, ProteinContent 58.6 g protein, CarbohydrateContent 21.0 g carbohydrate, SugarContent 12.4 g sugar, SodiumContent 2.4 g salt, FiberContent 4.6 g fibre
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EASY MEATBALLS – INSTANT POT RECIPES
Reviews 5
Cuisine Italian
- When cooking is complete, press Cancel and use quick release. Serve meatballs and sauce over spaghetti; top with basil and cheese, if desired.
BUDDY'S EASY MEATBALLS | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 209 calories per serving
- Peel the onion and 2 cloves of garlic. Coarsely grate them on a box grater with the courgette and mushrooms, then tip everything into a large frying pan on a medium heat with 1 tablespoon of olive oil. Cook for 10 minutes, or until softened.
- Tip the cooked vegetables into a bowl and leave to cool. Add the minced beef and pork into the cooled vegetables along with the breadcrumbs. Finely grate in most of the Parmesan cheese and crack in the egg, then season with a little black pepper. With clean hands, squish and squash the mixture together until it’s all nicely combined. Now wash your hands!
- With wet hands, take tablespoons of the mixture and shape into 24 little balls. Pop them onto a tray and leave in the fridge to firm up for 10 minutes or so. Wash your hands again.
- Place a large non-stick frying pan on a medium heat with 1 teaspoon of oil. Add the balls into the pan and cook for 8 to 10 minutes, or until golden brown and gnarly all over, turning regularly.
- Peel and finely chop the remaining garlic cloves. Create a little space in the pan in between the meatballs, add the garlic for 2 minutes, then pour in the passata. Give the pan a gentle shake so the balls are evenly coated in the sauce. Simmer for 30 minutes, or until the meatballs are cooked through and the sauce is thick and delicious, stirring occasionally.
SPAGHETTI & MEATBALLS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Cuisine Italian
Calories 870 calories per serving
- Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.
EASY MEATBALLS – INSTANT POT RECIPES
Reviews 5
Cuisine Italian
- When cooking is complete, press Cancel and use quick release. Serve meatballs and sauce over spaghetti; top with basil and cheese, if desired.
BUDDY'S EASY MEATBALLS | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 209 calories per serving
- Peel the onion and 2 cloves of garlic. Coarsely grate them on a box grater with the courgette and mushrooms, then tip everything into a large frying pan on a medium heat with 1 tablespoon of olive oil. Cook for 10 minutes, or until softened.
- Tip the cooked vegetables into a bowl and leave to cool. Add the minced beef and pork into the cooled vegetables along with the breadcrumbs. Finely grate in most of the Parmesan cheese and crack in the egg, then season with a little black pepper. With clean hands, squish and squash the mixture together until it’s all nicely combined. Now wash your hands!
- With wet hands, take tablespoons of the mixture and shape into 24 little balls. Pop them onto a tray and leave in the fridge to firm up for 10 minutes or so. Wash your hands again.
- Place a large non-stick frying pan on a medium heat with 1 teaspoon of oil. Add the balls into the pan and cook for 8 to 10 minutes, or until golden brown and gnarly all over, turning regularly.
- Peel and finely chop the remaining garlic cloves. Create a little space in the pan in between the meatballs, add the garlic for 2 minutes, then pour in the passata. Give the pan a gentle shake so the balls are evenly coated in the sauce. Simmer for 30 minutes, or until the meatballs are cooked through and the sauce is thick and delicious, stirring occasionally.
SPAGHETTI & MEATBALLS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Cuisine Italian
Calories 870 calories per serving
- Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.
PARMESAN-CRUSTED CHICKEN RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 35 minutes
Category Dinner
Cuisine Europe, Italian
Calories 394 calories per serving
- In a shallow bowl, combine the flour, salt and garlic powder. In another bowl, beat the egg. Place the Parmesan cheese in a third bowl. Coat chicken in flour mixture, then dip in egg and roll in cheese. , In a skillet, brown chicken in oil on both sides. Transfer to a shallow 1-qt. baking dish coated with cooking spray; drizzle with lemon juice. Bake, uncovered, at 350° for 18-20 minutes or until juices run clear.
BEST SPAGHETTI AND MEATBALLS RECIPE – HOW TO MAKE ...
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 25 minutes
Category comfort food, main dish, meat
- To make the meatballs: combine the meat, eggs, breadcrumbs, parmesan, garlic, parsley, salt, pepper and a splash of milk in a mixing bowl. Mix together well, using your hands. Roll into 25 1½-inch balls and place on a cookie sheet. Place the cookie sheet into the freezer for 5 to 10 minutes to firm up. To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs, about eight at a time, turning to brown on all sides (they’ll finish cooking in the sauce later). Remove and drain on a paper towel-lined plate after each batch. Set meatballs aside. To make the sauce: in the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in crushed tomatoes, whole tomatoes with their juices and wine, if using. Add the red pepper flakes (as desired), parsley, salt, pepper and sugar. Stir to combine and cook over medium heat for 20 minutes. Add the meatballs to the pot and stir gently into the sauce. Reduce the heat to a simmer and cook for 30 minutes, stirring very gently a couple of times. Just before serving, stir in the basil, if using. Serve over cooked spaghetti and sprinkle with extra parmesan.
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