Storm the Cassoulet

Chicken Parmesan Meatballs

on October 15, 2013

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Ingredients:

2 lbs ground chicken
3/4 cup panko breadcrumbs 1/4 cup finely minced onion 2 tablespoons minced parsley
2 cloves garlic, minced
zest of 1 small lemon, about 1 teaspoon
2 eggs
3/4 cup shredded Pecorino Romano or Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart Marinara Sauce
4-6 ounces mozzarella, freshly sliced

Method:

Preheat the oven to 400 degrees, setting the rack in the upper third of the oven. In a large bowl, combine everything except the marinara and the mozzarella. Lightly mix together, using your hands or a large spoon. Scoop and shape into small meatballs and place on a foil lined baking sheet. Place the meatballs fairly close together on the tray to make them fit. Spoon about a half tablespoon of sauce over each meatball. Bake for 15 minutes.

Remove meatballs from the oven and increase the oven temperature to broil. Spoon an additional half tablespoon of sauce over each meatball and top with a small square of mozzarella. Broil an additional 3 minutes, until the cheese has melted and turned golden. Serve with additional sauce

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