Chicken Parm Meatballs
Serves 8
15 mins prep
41 mins cook
60 mins total
Cheesy, golden-baked chicken meatballs simmered in marinara sauce, capturing all the flavors of a classic chicken parm in a fun, family-friendly form.
Tomato Sauce
Meatballs
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Tomato Sauce
Remove the tomatoes from the cans and place in a large bowl, reserving their juices. Crush tomatoes using scissors or your hands. Remove and discard the hard core from the tomato stem ends, and any skin and tough membrane. Reserve.
Place the oil in a large saucepan over medium-low heat. Add the onion, and cook until soft and just beginning to brown, about 3 minutes.
Stir in the garlic, tomato paste and cook until softened, about 30 seconds. Stir in the tomatoes and their reserved juices and season with 1 teaspoon of salt. Increase the heat and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about an hour.
Stir in the oregano, basil if using and pepper. Taste and add salt if needed. Using an immersion blender, blend the sauce until smooth if you want a very smooth texture.
Continue cooking 1 minute more. Remove from the heat and serve with pasta, or anything you like.
Meatballs
Preheat oven to 450 degrees.
Spread olive oil over the bottom of a shallow, large griddle or sheet pan (preferably cast iron but anything oven safe will do)
Beat eggs lightly, then add cheese, garlic, and herbs. Whisk to combine. then add breadcrumbs, then the warm water and and gently but thoroughly combine. Set aside to rest for 5 minutes so the panko can hydrate.
Add the meat, 2 teaspoons salt and ½ teaspoon pepper and mix - I do this with my hands so as not to overwork.
Using a 3 tablespoon scoop or measuring cup, scoop out the meatballs onto prepared sheet pan. Drizzle with oil.
Bake on the top third of the oven for about 10 minutes, or until almost cooked through.
Transfer the meatballs to the pot of sauce and let them simmer for another 2-3 minutes to finish cooking and marry the flavors. Enjoy!
