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.
Chicken parm meatballsBy Chatelaine
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- 1 1/4 lbs ground chicken
- 1/2 cup dried bread crumbs
- 3 tbsp finely chopped onion
- 2 tbsp chopped fresh parsley
- 1/2 cup grated parmesan , or pecorino
- 1 garlic clove
- 1 tsp fennel seeds
- 1 egg , whisked
- grated lemon zest , from 1/2 lemon
- salt and pepper , to taste
- 3 tbsp olive oil
- 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.
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.