There’s something so cozy and comforting about a red-sauce Italian dish. Although less refined than the perfect and simple pasta dishes or outstanding seafood you may find on the coast of Italy, a chicken farm has it’s time and place too.
I like to think this dish captured all of the essence of a classic Italian-American chicken parmigiana, but with a bit less hassle (and definitely less dishes to clean..). Ground chicken meatballs take the place of the breaded chicken cutlet, and a piece of mozzarella cheese is stuffed inside each meatball, instead of melted on top, as it is in the classic chicken parmigiana. There’s a gooey, cheese-y surprise in the centre of each meatball—I mean, what could be better?
Pair this with your favourite noodle ( I always go with a bucatini), or go rogue and serve with garlic bread to dunk into the tomato sauce instead.
Chicken Parmigiana Meatballs
Serves 4-6
Meatballs:
1 lb (454g) ground chicken
1/2 cup finely chopped onion
1 cup bread crumbs
1 cup finely grated parmesan
1/2 cup finely chopped parsley
1 large egg, beaten
2 cloves garlic, minced
3/4 tsp salt
1/4 tsp dried oregano
black pepper
12 pieces of mozzarella, cut into 1/2-inch cubes
Sauce:
1 tbsp olive oil
1/2 cup chopped onion
2 cloves of garlic, minced
two 28 oz cans whole peeled tomatoes, blended
1/4 tsp dried oregano
1/8 tsp red pepper flakes
3/4 tsp kosher salt
black pepper
1 box of spaghetti, or other long noodle
fresh basil, for topping
grated parmesan cheese, for topping
First, make the sauce. Heat oil in a large, heavy-bottomed pot over medium heat. Add onions and cook, stirring often, until softened and translucent, about 5 minutes. Add garlic and cook 2 minutes longer. Pour in tomato sauce, along with salt, oregano, red pepper flakes and season with black pepper. Bring sauce to a boil, reduce to a simmer over low heat, and cook 10-15 minutes, stirring occasionally, to thicken the sauce slightly.
Meanwhile, make the meatballs. Preheat oven to 425 F. Line a baking sheet with foil and spray with cooking oil spray or lightly grease with vegetable oil. Combine all ingredients for meatballs in a large bowl, using your hands or a rubber spatula to mix everything together. Shape into 12 meatballs and transfer to prepared baking sheet. Gently press down on each meatball to create a dip in the centre. Press a piece of cubed mozzarella in the centre of each meatball. Wrap the meat mixture around the cheese and form a 2-inch ball.
Bake meatballs for 15-20 minutes, flipping halfway, until meatballs are browned and cooked through.
Transfer baked meatballs into pot with the sauces, cover, and simmer on low heat for 20 minutes.
Boil pasta according to box directions. Serve immediately with finished sauce and meatballs. Top with torn fresh basil leaves and lots of grated parmesan.