Yes, I just made eggplant parmesan burgers. It’s really not a surprise that I wanted to make these chicken parmesan meatballs, right? They were perfectly garlicky and cheesy and the bit of cream in the sauce really rounded everything out and made this the perfect snow day comfort food dinner. We ate them on rolls like meatball hoagies and then over pasta as leftovers. Really good any way you try them! I made a few modifications to the recipe, as usual to make things slightly easier and leave fewer dishes/gadgets to clean. End result? Delicioso!
Recipe Located At: http://www.annies-eats.com/2014/01/24/baked-chicken-parmesan-meatballs-in-tomato-cream-sauce/
As adapted from: http://www.dinneralovestory.com/chicken-parm-meatballs/
This is my reheated leftover meatballs—not the full batch!
For the sauce:
- 1 (28 oz.) can tomato puree (or you can put a can of whole tomatoes in the food processor, reserving the liquid)
- 1 tbsp. butter
- ¼ cup finely chopped onion
- 1½ tbsp. tomato paste
- 2 cloves garlic, minced
- ½ tsp. red pepper flakes
- Salt and pepper, to taste
- 1/3 cup heavy cream or half-and-half (I used evaporated milk)
For the meatballs:
- ½ cup dried panko
- 1/3 cup grated onion
- 1 tsp. dried parsley
- 1 tsp. dried basil
- ½ cup freshly grated Parmesan cheese
- 3/4 tsp. kosher salt
- ¼ tsp. ground black pepper
- 3 cloves garlic, minced
- 1 large egg, lightly beaten
- 1½ lbs. ground chicken
- 2 tbsp. olive oil
- 4 oz. shredded mozzarella
- 2 tbsp. freshly grated Parmesan
- 2-3 tbsp. minced fresh basil (optional)
1. Melt the butter in a large, deep skillet or sauté pan over medium-high heat. Add the onion and cook about 1 minute, until it begins to soften. Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds. Stir in the tomato mixture (original recipe calls for putting a can of tomatoes in the food processor, but I used a can of tomato puree), lower the heat to a simmer, and cook about 5-8 minutes, until the sauce is slightly thickened. Season to taste with salt and pepper. Remove the pan from the heat and stir in the cream. Set aside.
2. To make the meatballs, combine the panko, grated onion, parsley, basil, Parmesan, salt, pepper, garlic and egg. Stir together with a fork just until blended. Mix in the ground chicken and knead together gently until evenly combined. Form the mixture into meatballs about 1½-inch in diameter.
3. Put the oven on broil. Spray a baking dish or Dutch oven with olive oil. Place a single layer of meatballs in the bottom (don’t have them touch if you want them to brown nicely). Bake until browned.
4. Once all of the meatballs are browned, add the tomato sauce to the dish. Sprinkle the mozzarella and additional Parmesan over the top. Bake until the cheese is fully melted and bubbling and the meatballs are cooked through, about 15 minutes. Remove from the oven and garnish with the fresh basil. Serve warm.