I am SO incredibly excited to bring you guys this one. Truthfully, I don’t use ground chicken very often. It’s not because I don’t like it. I just don’t think of it. I was scavenging through the ice cold dark pit of my kitchen, aka my freezer, there’s way too much stuff in that thing. And I was attempting to use some of the stuff up, so that meat doesn’t become freezer burnt and old. I found two lbs of ground chicken in the way back that I had forgotten about. I’d purchased it because it was a really great price for 2 lbs of organic ground chicken! When I saw it in the store, I didn’t really know what I was going to do with it, but an idea was starting to form… chicken parmesan meatballs. So that was it- I knew it had to happen.
I had never made these before, so I’m truly surprised at how perfect they came out of the oven on my first try AND how much they remind you of actual Chicken Parmigiana! Even Miss “I don’t eat anything except for waffles & bananas now” was yelling for more after she ate up what was on her plate. Honestly, that one felt good. I’ve been fighting with her to eat things other than the previously mentioned food items for the past two weeks. I know all kids go through this, but I was determined to be the mom whose child didn’t. Funny story, that didn’t happen. This little chiquita doesn’t touch any kid-friendly, quick, convenient type of food. She won’t even touch chicken strips anymore. What is going on??
So this past week I’ve spent a lot of time in the kitchen cooking up some new (and old) things for this little blog here, and her favorites? Chicken Parmesan Meatballs and Chicken Stew. Whose child is this? I mean, I LOVE both of these things, but I’m fairly positive that at the tender age of 17 months…. I didn’t touch either of them.
but her? She won’t touch macaroni and cheese. Just no interest at all. Did your heart just skip a beat? Mine does every time I think about it.
Give me mac and cheese, or give me death! (That’s my favorite saying.)
Anywho, Let’s get back to what you’re here for. CHICKEN PARM MEATBALLS!
These babies are just too good, and they’re also super light on calories, so you can make some pretty scrumptious meals out of them! So far I’ve done Chicken Parm Meatball Pasta and Chicken Parm Meatball Subs! These meatballs would also be good just all by themselves, to be honest. With lots of delcious flavor coming from the garlic and freshly grated parmesan in the chicken and then being topped with my slow cooked flavor packed marinara, these will be a definite crowd pleaser. You could even just stick a toothpick in them, grab a bowl and put some of my delicious marinara sauce in for dipping, and call’m an appetizer for parties! I love when one simple recipe can be turned into so many good things.
So here’s what will go down in the kitchen..
Grab a bowl and throw in 2 pounds of ground chicken, an egg, 1 tbs minced garlic, 2 tbs dried minced onion (or a diced small onion- I didn’t have any onions on hand), 1 tbs italian seasoning, and 1/2 cup of breadcrumbs.
Now grate 2 oz of fresh parmesan. I truly recommend grating your own fresh parmesan. You can use the kind that’s already grated, but since the name is in the title, it’s kind of the star of show. A good fresh parmesan will make all the difference in a dish. Also, grate half of a medium zuchinni into the bowl. It adds a bit of nutrition, and some bulk. It also helps to keep the meatballs nice and juicy! Now wash your hands, and get in there and mash it all together!
Now roll your meatballs up. Make them slightly larger than a golf ball, and place on some wax paper or tin foil. I also recommend using a sheet pan with sides because it will help catch any juices that sizzle out of the meatballs while cooking.
Now top each meatball with 1-2 tablespoons of DDOP Marinara. You can use a jarred marinara if you’d like, but the points/calories will be figured for my own marinara (Which just so happens to be 0 Smart Points/Points Plus). After the marinara is on the meatballs, lightly spray with cooking spray. (I use olive oil cooking spray.)
Now top with a pinch or two of mozzarella, probably about a tablespoon per meatball.
These were such pretty pictures, I had to post two of the same step. Hope you don’t mind too much!
Pop these into a preheated 400 degree oven for 25 minutes.
Hot outta the oven! Perfect, Healthy, Chicken Parmesan Meatballs!! Now toss them with your favorite pasta and sauce, stuff them in a warm bun, or stick a tooth pick in them and call it a day.
Lots of Love from my kitchen to yours..
- 2 lbs ground chicken (93% lean, 7% fat)
- 1 small onion, diced (or two TBS dried minced onion)
- 3 cloved garlic, chopped (or two TBS minced garlic)
- 1/2 cup fresh parsley, chopped
- 1/4 cup bread crumbs
- 1 egg
- 1/2 tbs italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 1/2 a medium zucchini, grated
- 2 oz parmesan, grated
- About 1 cup Daily Dose of Pepper Slow Cooker Marinara, or marinara of your choice
- 1 cup reduced fat shredded mozzarella
- Cooking Spray, I use Olive Oil cooking spray
- Preheat oven to 400 degrees. In a large mixing bowl, add the first 11 ingredients and combine together thoroughly with your hands. Roll into meatballs slightly larger than a golf ball, and place onto a sheet pan with sides, lined with parchment paper or aluminum foil. Top each meatball with 1-2 tbs of marinara and large pinch of mozzarella. Place in oven for 25 minutes. Garnish with some fresh parsley. Enjoy!
- Serving size: 3 Meatballs. 6 Smart Points. 260 Calories. 11g fat. 4g saturated fat. 4g carbohydrates. 1g fiber. 1g sugar. 28g protein.