Chicken Meatballs
Chicken Meatballs
These baked Italian style chicken meatballs are made with Grana Padano cheese, sautéed peppers, and onions, and baked using a special technique that keeps the meatballs tender and moist. Grana Padano cheese is made from unpasteurized, semi-skimmed cow’s milk and aged for a minimum of 9 months to over 20 months, giving it a light crumbly texture and satisfyingly sweet.Recipe courtesy of A Mind Full Mom.
Prep Time
20
minutes
Cook Time
25
minutes
Servings
4
Total time: 45 minutes
Ingredients
- 1 tablespoon olive oil
- 1/4 cup red peppers, diced
- 1/4 cup onion, diced
- 1/2 cup panko breadcrumbs
- 1/4 cup freshly grated grana padano cheese
- 1 cup chicken broth divided
- 1 egg
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1/4 teaspoon crushed red pepper flakes
- 2 pound ground chicken
Directions
- Heat the olive oil in a nonstick skillet over medium high heat. Add the peppers and onions and sauté for 3-5 minutes or until softened.
- Mix the peppers and onions with the breadcrumbs, cheese, ½ cup chicken broth, egg, garlic, salt, pepper, oregano and crushed red pepper flakes.
- Add the meat and just combine. Do not over mix, but be sure seasonings are well dispersed.
- Coat a baking sheet with rimmed edges with non-stick spray and roll meatballs into 1 inch circles.
- Pour reserved chicken broth around meatballs and bake at 450 for 25 minutes.
- To serve these meatballs, heat 2 cups of homemade tomato sauce or your favorite jarred sauce over medium heat in a large skillet and add in the cooked meatballs. Gently toss the meatballs in the sauce and remove from heat. Serve with additional freshly grated Grana Padano cheese.
- Notes:
- Ground beef or ground turkey may be substituted for ground chicken.These meatballs are great served without the tomato sauce as well.Serve meatballs and sauce with pasta if desired.