Monday, September 12, 2011

These Ain't Mee-Maw's Meatballs

True story: A while ago, after returning home from a photo shoot, my oldest son informed me that my meatballs weren't as good as MeeMaw's. Now, this might not have been that big of a deal, except he hadn't ever had MeeMaw's meatballs. Turns out, my husband took the liberty of informing him.
So, it's with that warning that I share the recipe for my "These Ain't MeeMaw's Chicken Parmesan Meatballs," which are nonetheless delicious, and super easy. I promise. My whole family really does enjoy them.

1lb (about 3 links) ground Parmesan Chicken (from Sprouts). I use it because it's already seasoned.
1/2 cup Parmesan Cheese
1/4 cup bread crumbs
1 beaten egg
1 jar of marinara sauce
Oil to coat the bottom of skillet

Heat oil on medium heat. Combine ground chicken, cheese, bread crumbs, and egg in a medium to large bowl. Form 1 inch meat balls (MB) in the palm of your hand (recipe yields about 12).

Place MB in hot oil turning frequently to brown on all sides (about 10-15 minutes). Remove from pan, and let rest on paper towel (to soak up the extra oil). Place marinara in pan (removing extra oil beforehand), and after it's warm, return the MB to reheat and soak up the marinara (3-5 minutes).

Serve with your favorite pasta (we prefer angel hair), caesar salad, and garlic bread.

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