I really can't remember having homemade meatballs all too often growing up. Sure, we'd sometimes have meatballs with our spaghetti, but they were most likely from a bag in the freezer section of the grocery store. I think because of that, I never really gave homemade meatball recipes the time of day. Somewhere along the way, however, I gave one a try, and I was hooked! Since then, I've tried a few different kinds, pairing them with pasta, stuffing them into a hoagie roll, or just by themselves. When I came across this recipe, I loved that it took the flavors of one of my favorite dishes, chicken parm, and rolled them into one easy-to-eat package. These meatballs were delicious on top of a pile of spaghetti, and they were equally delicious the next day in sub form.
1 1/4 pounds Ground Chicken
1/2 cup Breadcrumbs (I used Italian style)
2 tablespoons Chopped Onion
1 tablespoon Chopped Parsley
1/2 cup Parmesan Cheese
Salt and Pepper, to taste
1 Garlic Clove, minced
1 egg, whisked
Zest of 1/2 Lemon
3 tablespoons Olive Oil
1 tablespoon Spaghetti Sauce (I used the jarred sauce I was topping the pasta with)
12 slices Mozzarella Cheese (I used 3 square slices, which I quartered to make 12)
In a large bowl, using your hands, mix together the chicken, breadcrumbs, onion, parsley, parmesan cheese, salt, pepper, garlic, egg, and lemon zest. Shape the meat mixture into 12 balls (slightly larger than golf balls). Place the meatballs a few inches apart from one another on a foil lined baking sheet. In a small bowl, combine the oil with the spaghetti sauce. Brush the mixture on top of each meatball. Bake the meatballs at 400 degrees for 15 minutes. Once the meatballs have been cooked, place a piece of cheese on top of each one and put them under the broiler for 3-5 minutes, or until the cheese is golden brown and melted. Serve the meatballs on top of pasta, in a hoagie roll, or by themselves with additional sauce.
SOURCE: Daydream Kitchen