Chicken parm meatballs

Total 40 min



1 1/4 lbs
1/2 cup
dried bread crumbs
3 tbsp
finely chopped onion
2 tbsp
chopped fresh parsley
1/2 cup
grated parmesan, or pecorino
1 tsp
egg, whisked
grated lemon zest, from 1/2 lemon
salt and pepper, to taste
3 tbsp
1 14-ounce can
store-bought pizza sauce, (such as Don Pepino's)
4 ounces
fresh mozzarella cheese, in thin slices


  • PREHEAT the oven to 400F, setting a rack in the upper third of the oven.
  • IN a large bowl, use your hands to gently mix together the chicken, bread crumbs, onions, parsley, Parmesan, garlic, fennel seeds, egg, lemon zest, and salt and pepper. Shape into golf ball-size balls and place a few inches from each other on a lightly greased foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with the olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.
  • REMOVE the meatballs from the oven and turn on the broiler. Spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil for 3 to 5 minutes, until the cheese is bubbly and golden. Warm the remaining sauce in a small saucepan. Serve the meatballs with a dollop of sauce.


Excerpted from Dinner: The Playbook by Jenny Rosenstrach. Copyright © 2014 Jenny Rosenstrach. Reprinted by permission of Ballentine Books, a division of Random House LLC, a Penguin Random House company. All rights reserved.



Suggested side

Sautéed spinach.

On the weekend

I like getting these in the oven right after a grocery shop. From start to finish, it’ll take you about 25 minutes. After baking the meatballs, allow them to cool, then pop into a freezer bag.

To thaw: Transfer the frozen meatballs to the fridge in the morning so they’re thawed by the time you get home. Preheat the oven to 350F and bake the meatballs on a rimmed baking sheet for 15 minutes, then continue with the recipe as directed.

Issue: January 2015

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