Can we just take a minute and talk about what a beautiful Friday it was? I didn’t even care that my dryer is still broken (no not because of my fixing skills…the part is on order). Laundry went out on the clothesline. Kids went to the zoo and ran around the yard. I got some yard work in and saw the sunshine without needing a jacket.
Beautiful, beautiful Friday.
So before I gear up to start doing all things Mother’s Day inspired, I figured I should probably finish up with the appetizer recipes from Bug’s 2nd birthday. Which brings us without any further ado to *drum roll please*………
Chicken parmesan meatballs.
Can we talk about how great chicken parmesan is on its own? All of the comfort of a plate of spaghetti with this delicious cheesy perfectly seasoned piece of chicken…not much could improve on it.
Except to make it into a meatball.
I did this as an appetizer along with the sriracha meatballs. That being said, this would be GREAT as a main dish as well. I hope you enjoy this one as much as I do!
Chicken Parmesan Meatballs
1 lb chicken breast or ground chicken
1/3 c. Italian seasoned breadcrumbs
1/3 c parmesan cheese + more for serving
1/4 c. spaghetti sauce + more for serving
2 tsp italian seasoning
salt and pepper, to taste
Preheat oven to 375 degrees.
If using chicken breast, cut into chunks and process in food processor until coarsely chopped and resembling ground meat.
In a large bowl, mix together meatball ingredients by hand until just blended. Add more breadcrumbs if mixture is too moist.
Form meatballs by hand or with small cookie scoop, making meatballs uniform in size. Place on parchment paper on cookie sheet. Bake meatballs for 15-20 minutes or until cooked though.
Toss with extra spaghetti sauce and serve immediately or keep warm in crockpot.