Chicken parm meatballs
Alton Brown · ♥ 5.8K likes · 287.5K views · 2 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ lb ground chicken
- 1 whole egg
- 4 oz grated parmesan cheese
- 4 oz mozzarella
- 3 oz panko bread crumbs
- 2 tbsp olive oil
- 1 tbsp dried basil
- 2 tsp dry parsley
- 2 tsp garlic powder
- 1 tsp oregano
- 1 tsp kosher salt
- 2 cups spaghetti sauce
In a pie pan or cake pan mix half an ounce of the bread crumbs, about four tablespoons, with one ounce of the parmesan; set aside.
Coating mix and mixing by hand
Add to the chicken the egg, a tablespoon of the oil, the remaining panko, the rest of the parmesan, the basil, the garlic powder, the parsley, the oregano and the kosher salt.
Portion the mixture into one-ounce portions, roll into balls and roll each in the panko mixture.
Set a wide heavy skillet over medium-high heat, add the remaining oil and brown the meatballs in two batches so the pan is not crowded, keeping them moving; about three minutes to brown.
Kill the heat, add the spaghetti sauce and smooth it out with a spatula or spoon.